Southern Style Fried Squid

Recipe courtesy of Rebecca Stubbs

INGREDIENTS

1.5kg squid (or 1kg cleaned weight)
1 cup buttermilk

1 cup plain flour
1 cup masa flour (ground corn, available some supermarkets and continental type stores)
1 tblspn corn flour
1 1tblspn yellow mustard powder
1 tblspn smoked paprika ground
½ tspn white pepper ground
½ tspn black pepper ground
1 tspn sea salt
Vegetable oil for deep frying

½ red capsicum diced
½ cup spring onions sliced finely
2 garlic cloves sliced finely
1 tblspn peanut oil

METHOD

Cut squid into small pieces 1cm width mix with buttermilk and leave overnight in fridge.

When ready to cook:
Heat pan with peanut oil. When hot add capsicum, spring onion and garlic, fry for 30 seconds, remove from heat.

Heat vegetable oil until it is 180C.

Mix all dry ingredients together in a bowl. When oil is close to the correct frying temperature, drain most liquid from squid. Scatter squid over flour mix (try not to let them overlap), leave in flour for 20-30 seconds, turn, leave for another 20-30 seconds (the buttermilk will soak into the flour forming the crust).

Carefully lift squid out, put into fryer and fry for 1 minute. Remove from fryer, drain well, place onto a serving plate, scatter with the fried capsicum mixture and serve with lemon immediately