Ingredients

500 g (1 lb) squid, cleaned
1 cup (120 g) all-purpose flour
1/2 cup (60 g) cornstarch
1/4 cup (30 g) semolina (optional)
1 cup (240 ml) milk
Salt and pepper
Oil for frying
Lemon wedges

Directions

Clean the squid by removing the innards and backbone. Rinse very well under cold water to remove any residue.

Slice the tubes into rings and keep the tentacles whole. Try to keep sizes even for even cooking.

Place the squid in milk and let it sit for at least 30 minutes. This step helps tenderize and improve flavor.

After soaking, remove the squid and pat it very dry using paper towels. This ensures a crispy result.

Combine flour, cornstarch, semolina, salt, and pepper in a bowl. Mix well so the coating is even.

Heat oil to 180°C (350°F). Make sure it is hot enough before frying to avoid soggy results.

Toss the squid in the flour mixture and shake off any excess coating.

Add the squid to the oil in small amounts. Fry for 1–2 minutes until golden and crispy.

Remove from oil and place on paper towels. Sprinkle with salt while still hot for best flavor.

Serve right away Serve with lemon wedges and enjoy while crispy and fresh.