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Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Slice the body sacs of the squid crosswise into rings, leave the tentacles sections whole (if small), or cut them in half.Combine the squid with lemon juice and place in a container. Add the milk until the squid is covered, refrigerate for 2-3 hours or overnight.In a large bowl mix flour and salt together. Drain the squid and place in a colander to dry completely. Just before cooking, toss the squid in the flour. Shake off/remove the excess flour.Heat the oil to 175*C min. (Tip – Check with a candy thermometer or use a countertop deep fryer)Kook the squid until golden brown, remove from the oil and let drain.Place on a large plate with sweet chili sauce on the side.