06-07-2010, 07:12 PM
I have found if they are a couple days old then they need a good couple of hours soak in the milk, but the freshest are always the most tender. You are right with the freezer, do that with the milk and they are ALMOST as good as fresh.
Most of the time if they are tough, they have been cooked too long.
I cut mine into rings, then score nice deep diamonds into the wings (almost right the way through) then I soak my fresh ones in milk, at least 20 minutes but can be longer, then drain.
Then put into a freezer bag with flour (tempura flour if you have it) and Salt and Pepper and shake it around.
Then prepare your oil (either fryer or in a pan) and heat it up. I don't know how hut, but hot enough to really sizzle when you drop them in. If it doesn't sizzle, it is to cold and will just get soaked up.
The beuty of this recipe is that the batter will overcook before the squid does. If in a pan, wait until the edges just start to brown, then turn over, then same for the other side. If in a fryer (or saucepan) then as soon as the batter just starts to brown you are done.
Super tender and super tasty.
Give it a crack.
Most of the time if they are tough, they have been cooked too long.
I cut mine into rings, then score nice deep diamonds into the wings (almost right the way through) then I soak my fresh ones in milk, at least 20 minutes but can be longer, then drain.
Then put into a freezer bag with flour (tempura flour if you have it) and Salt and Pepper and shake it around.
Then prepare your oil (either fryer or in a pan) and heat it up. I don't know how hut, but hot enough to really sizzle when you drop them in. If it doesn't sizzle, it is to cold and will just get soaked up.
The beuty of this recipe is that the batter will overcook before the squid does. If in a pan, wait until the edges just start to brown, then turn over, then same for the other side. If in a fryer (or saucepan) then as soon as the batter just starts to brown you are done.
Super tender and super tasty.
Give it a crack.