21-11-2006, 07:52 PM
I've caught a lot of squid, and tried cooking them in different ways, but once I discovered this method I never bothered with another. I cook mine this way all the time.
1. Dry the excess moisture off the mantle with a paper towel.
2. Slice it into pieces about 1/4 inch wide and 2 inches long. (6mm x 50mm)
3. Place in a plastic bag, sprinkle in some "Tandaco" coating mix for Lightly Seasoned Fish, and shake it about to coat them all. (You can buy it in supermarkets in Australia.)
4. Put a little Olive oil in a frying pan and heat until it just starts to smoke.
5. Dump the squid into the pan and quickly prod it about to separate pieces that are stuck to each other.
6. Constantly stir and turn the squid pieces over with a spatula until they are mostly golden brown. (Only takes 2 or 3 minutes)
That's it - simple and very quick - fabulous!!
(They're great to nibble out of the fridge the next day.)
I cook them (and all my fish) over a gas ring outside. Hot and fast gets a bit of crispy brown on the outside but not over-cooked inside.
PS I find squid keeps exceptionally well in the freezer. I doubt if I could tell the difference between 1 week or 1 year.
1. Dry the excess moisture off the mantle with a paper towel.
2. Slice it into pieces about 1/4 inch wide and 2 inches long. (6mm x 50mm)
3. Place in a plastic bag, sprinkle in some "Tandaco" coating mix for Lightly Seasoned Fish, and shake it about to coat them all. (You can buy it in supermarkets in Australia.)
4. Put a little Olive oil in a frying pan and heat until it just starts to smoke.
5. Dump the squid into the pan and quickly prod it about to separate pieces that are stuck to each other.
6. Constantly stir and turn the squid pieces over with a spatula until they are mostly golden brown. (Only takes 2 or 3 minutes)
That's it - simple and very quick - fabulous!!
(They're great to nibble out of the fridge the next day.)
I cook them (and all my fish) over a gas ring outside. Hot and fast gets a bit of crispy brown on the outside but not over-cooked inside.
PS I find squid keeps exceptionally well in the freezer. I doubt if I could tell the difference between 1 week or 1 year.