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¼ kg fresh squid, chopped into rings
8 tbsp all purpose flour
1 tsp Chilli Powder
2 tsp Fish Curry Spice Mix
½ tsp salt
½ tsp pepper
1 lemon, juiced
250 ml cooking oil
Place the squid into a large bowl and add the lemon juice and milk. Cover and leave to rest for at least an hour (you can also leave it overnight). This tenderises the squid and removes the chewiness.
When you’re ready to cook, add the flour, Chilli Powder, Fish Curry Spice Mix, salt and pepper into a mixing bowl. Mix well.
Crack open an egg in a separate bowl and beat it.
Drain the squid and tip out the lemon juice and milk. Take a handful of squid and place in the egg, making sure the rings are well coated.
Transfer the squid into the flour mixture and evenly coat each ring.
Heat the oil on a low flame. When the oil is hot, place the squid in gently. Fry until golden brown, making sure to flip each ring halfway (around 1 ½ minutes on each side).
Serve with chips and a side salad.