Fried squid

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4 Servings: 

1 kg large squids fresh or frozen

1 cup all-purpose flour

1 tablespoon cornstarch

1 teaspoon sea salt

2 lemons

1 cup or more canola oil for frying

How to clean squid:

Thaw squid if they are frozen. Pull and keep heads with tentacles, but discard the innards. 

Remove and discard backbone and jelly substance that are in the inside of squid tubes and remove the outside brown thin skin.

Place rings and tentacles in a colander, spread a teaspoon salt, toss and let them drain for ten minutes.

In a large freezer zipper bag, add flour, cornstarch, ½ teaspoon salt and ¼ of the squid.

Close zipper and shake until all covered with flour. Set aside and continue the same until all squid are floured.

In a heavy bottom frying pan pour the oil and heat very hot.

Start frying squid in batches, shaking excess of flour before you drop theme in the frying pan. 

Do not over fry, only 3-4 minutes per batch, other ways they will become tough.

Remove fried squids from frying pan place theme on absorbent paper and season with little salt.

After all fried, place them in a platter, fresh squeeze lemon over and serve hot with