John Myers
Ingredients for 4 servings:
- 500 g squid(s), rinsed
- 30 g flour
- salt and pepper
- 1 egg(s), lightly beaten
- 3 cups breadcrumbs
- Oil for frying
- 1 tsp oil
- 1 garlic clove(s), crushed
- 200 g plum jam
- 80 ml vinegar (white wine vinegar)
- 1 tbsp chili sauce
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Pat the squid dry with a paper towel. Remove any skin, if necessary. Cut into rings about 1 cm wide. Set aside. Combine the flour, salt, and pepper in a plastic bag. Add the squid and shake until the rings are coated. Dip each ring in the beaten egg, drain well, and then coat in breadcrumbs. Lightly press the breadcrumbs down, shaking off any excess. Heat about 2 cm of oil in a deep frying pan or use a deep fryer set to 180°C. Fry the squid rings in batches until golden brown. Drain on paper towels and keep warm. Between batches, remove the breadcrumbs from the surface of the oil with a ladle. Serve the rings hot with a bowl of chili plum sauce. Garnish with lemon wedges, if desired. For the chili plum sauce, heat the oil in a small saucepan. Add the garlic and fry briefly. Add the plum jam, vinegar, and chili sauce. Mix well over medium heat. Thin with a little warm water if necessary.
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