This Adriatic pan fried squid recipe is a perfect simple option as the weather gets warmer. I have adapted my grandmothers recipes which she cooks every year for Easter. It is a classic seafood recipe for our family and one of the first dishes to go when it’s put on the dinning table. It is an incredibly easy, light and goes beautifully with a fresh salad and a glass of Prosecco.
Preparation Time: 10 minutes / Cooking Time: 10-15 minutes / Serves 4-6
- 500g cleaned baby squid
- 250g plain white flour
- 2 large (56g) eggs
- 30g natural yoghurt
- 5 sprigs thyme leaves
- salt and pepper to taste
- vegetable oil for frying
- 1 lemon cut into 6 pieces for serving (optional)
- Crack the eggs into a bowl.
- Add the thyme leaves removed from their stalks to the eggs.
- Add the yoghurt into the bowl and whisk well.
- Separate the flour onto 2 plates.
- Heat a large frying pan with about 60ml of oil.
- Pat dry the squid with paper towel.
- Cut the squid on one side so that it lays flat.
- Lightly score one side of the squid in a criss cross pattern.
- Setup a production line of one plate of flour followed by the egg wash then the second plate of flour.
- Lightly coat the squid in the first plate of flour.
- Piece by piece, dip the squid into the egg wash then the second plate of flour.
- Add the squid in batches into the frying pan.
- Fry until they become golden brown and curl, which can take between 3-5 minutes depending upon the size of the squid.
- Remove from the heat and repeat until all the squid is cooked.
- Coat the squid with a little salt and pepper and serve immediately.
You can add more oil between batches if you find it is sticking or not browning properly. Additionally make sure you don’t overcrowd the pan otherwise you will find that the squid won’t have a beautiful crispy coating but instead could end up with a glue like texture.