Squid, yep I catch my share it could be said
as I fish for Squid almost every night of the week
this is Arrow Squid, one of the common Squid here in Eastern Australia
some guidelines for great... simply great eating Squid
kill your Squid, don't just all the poor creature to die
to dress the Squid
remove the skin, wings and head, then clean out the 'guts'
save the wings and feelers
as they are yummy also
shallow pineapple cut the body and wings
cut your Squid into any shape you wish
now place all the sections to be eaten into a dish with a covering of milk
allow 4 to 6 or even longer hours in the fridge
drain
cover with a very think dusting of self raising flour
cover with powder chilli or any other herb your heart commands
and you guessed it
to the wok burner on the BBQ
add olive and rice bran oil to
an old wok or dish
heat till smoking
and in goes your Squid
when magically golden brown remove
note---- if the oil is super hot.. it must be
then there will be no oil to drain from the Squid
and in front of your belly and eyes is Squid with a very fine, very light, batter almost,
that's crisp
unlike the shop bought, oiler yukky 'stuff'...... how people can eat this 'stuff' is beyond me
to add ..
a salad of 50% Rocket and any other greens you wish
the Rocket just adds something to the overall taste of the meal
