Fried Squid Rings
|Small squid||1 Pound (500 Gram)|
|Flour||1⁄2 Cup (8 tbs) (Use As Needed)|
|Water||1⁄4 Cup (4 tbs) (Use As Needed)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Wash the squid and remove the ink bags, tentacles, and plastic-like spine.
Cut the bodies into thin rings, dry thoroughly, and dip into batter.
Deep fry until crisp, and serve hot with quarters of the lemon.