Lightly Floured Patagonian Squid Rings

Serves 4 | Prep 20m | Cook 10m

Delicate, tender and wonderfully crisp when fried, Patagonian squid is prized for its sweet flavour and fine texture. Lightly coating the rings in seasoned flour allows the natural taste of the squid to shine through, while creating a thin, golden crust that shatters beautifully with each bite. Served simply with lemon and a touch of sea salt, these lightly floured squid rings make an elegant starter or a superb sharing dish.

Ingredients

- 500 g Patagonian squid rings
- 75 g plain flour
- 25 g cornflour
- ½ tsp fine sea salt
- ½ tsp freshly ground white pepper
- ½ tsp smoked paprika (optional)
- 1 lemon, cut into wedges
- Flaky sea salt
- Garlic mayonnaise or aioli
- Fresh parsley

Method

Pat the squid rings completely dry with kitchen paper — this is essential for achieving a crisp finish. In a shallow bowl, combine the plain flour, cornflour, salt, pepper and smoked paprika.
Toss the squid rings in the flour mixture, ensuring they are lightly and evenly coated. Shake off any excess flour — the coating should be thin, not heavy or claggy.
Pour the oil into a deep, heavy-based saucepan or fryer and heat to 180°C. To test, drop in a small pinch of flour — it should sizzle immediately without burning. the beans and clams: Slowly fry the shallots, garlic and fennel in olive oil, ensuring they do not colour. Add the bay leaves, butter beans and half the bottle of cider. Simmer gently for 2–3 minutes, then add the clams and diced tomatoes.
Fry the squid in small batches for 1½–2 minutes, until pale golden and crisp. Do not overcrowd the pan, as this will lower the oil temperature and make the coating greasy. Remove with a slotted spoon and drain on kitchen paper.
Sprinkle lightly with flaky sea salt while still hot. Serve immediately with lemon wedges and garlic mayonnaise, finished with a scattering of chopped parsley if desired.

Chefs Notes

Squid cooks very quickly; overcooking will make it rubbery. For extra lightness, replace half the flour with rice flour. These are best enjoyed straight away, while the coating is at its crispest.

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