Deep-fried squid, prawns and small fish are finger food at its best. Serve as a starter for friends and family with beer or chilled white wine, and preferably as part of several small dishes before the main meal.
If the squid are large, score the flesh criss-cross and cut into long pieces. If they are small, fry them whole after cleaning.
4 servings
Ingredients
200 g large prawns
200 g cleaned squid
2 dl wheat flour
2 dl cornflour
¾ tsp salt
1.5 tsp baking powder
4 dl cold sparkling water
1 l neutral-tasting oil for deep-frying
100 g cleaned melted butter
Flaked salt
Lemon wedges for serving
Method
Peel the prawns and remove the intestines. Leave the heads on if desired.
Cut the squid bodies into rings and cut the arms into pieces.
Mix the wheat flour, cornflour, salt and baking powder, and gradually whisk in the sparkling water.
Heat the oil to approximately 180 degrees. Dip the prawns, squid and smelt in the batter, drain and fry in several batches until crispy. Drain on a wire rack or greaseproof paper.
Sprinkle with flaked salt and serve with lemon wedges.
