Ingredients
500 g squid rings
½ cup all-purpose flour
½ cup cornflour
2 eggs
⅛ tsp cayenne pepper
SIDS SALT & PEPPER to taste
1 cup breadcrumbs
2 cups rice bran oil, for frying
1 ramekin of SIDS BOYSENBERRY VINEGAR
Directions
Pat squid rings with paper towels to dry.
In a small bowl, crack the eggs and lightly beat using a fork.
In a medium bowl, whisk together flour, cornflour, SIDS SALT & PEPPER and cayenne pepper.
In a separate plate, place breadcrumbs.
Coat individual rings with flour-cornflour mixture. Use a chopstick to dredge the rings and also to pick them up.
Dip flour-coated squid rings one at a time in beaten eggs. Use the other chopstick for this task. When the ring is fully coated with the egg, dredge it with breadcrumbs and place on a plate. Make enough for batch frying.
Heat oil until very hot (shimmering but not smoking). Drop individual squid rings onto hot oil and fry for 30 seconds on each side until golden brown. Drain on paper towels to remove excess oil.
Fry up another batch until completed.
Serve warm with SIDS BOYSENBERRY VINEGAR.
