1 kg (2 ¼ lb) small squid, cleaned
Vegetable oil, for frying
Batter for frying or plain flour, for coating
Lemon wedges, to garnish
Eggplant (Aubergine) dip or Taramosalata, to serve
- Rinse the squid under running water and drain. Leave finger-length squid whole, otherwise cut them into thick rings.
- Heat the oil in a deep-fryer to 400°F (200°C). Meanwhile, dip the squid into the batter and let the excess drain off, or coat with flour and shake off any excess.
- Deep-fry the squid or squid rings, a few at a time, in very hot oil for a few minutes until light golden brown.
- Remove with a slotted spoon and drain on paper towels. Arrange on a platter, sprinkle with salt, garnish with lemon wedges, and serve immediately with Tzatziki, Eggplant (Aubergine) dip or Taramosalata.