Fried squid, shrimp and small fish are finger food at its best. Serve it as an appetizer for friends and family with beer or cool white wine, and preferably as part of several small dishes before the main course.
If the squid are large, you can score the meat crosswise and cut it into oblong pieces. If they are small, you can fry them whole after they have been cleaned.
4 servings
Ingredients
200 g large shrimp
200 g cleaned squid
2 dl wheat flour
2 dl cornstarch
¾ tsp. salt
1.5 tsp. baking powder
4 dl cold sparkling water
1 l neutral-flavored oil for deep frying
100 g cleaned smelt
Fleur de sel
Lemon wedges for serving
Instructions
Peel the shrimp and remove the intestinal vein. You can optionally leave the head on.
Cut the squid bodies into rings and separate the arms.
Mix wheat flour, cornstarch, salt and baking powder, and whisk in sparkling water gradually.
Heat the oil to approximately 180 degrees. Dip shrimp, squid and smelt in the batter, let it drip off, and fry in several batches until everything is crispy. Drain on a rack or on paper towels.
Sprinkle with fleur de sel and serve with lemon wedges.
