Squid Rings

Crumbed and cooked very quickly to keep them soft.

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Photo credit: Edmonds Illustrated Cookbook 98
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Prep Time: 30mins Servings: 4
  • oil for deep-frying

    500g squid rings

    2 cloves garlic, crushed

    1 egg

    1 Tbsp Edmonds Fielder’s cornflour

    1 Tbsp milk

    1 cup toasted breadcrumbs, approximately

  • 1. Heat the oil in a large frying pan or heavy wok.

  • 2. Put the squid and garlic in a bowl, mix together and leave for 15 minutes.

  • 3. Beat the egg, cornflour and milk together and dip the squid rings into the mixture, then into the breadcrumbs.

  • 4. Deep-fry in hot oil for 2 minutes or until golden. Do not overcook as this will toughen the squid. Serve with a dipping sauce.

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