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Crispy Curried Squid With Variations

Created by ImPat on June 7, 2016

Step 1: Cut squid into 5mm rings, pat dry with paper towel.
Step 2: Sift flour and curry powder into a large ziplock bag and add mineral water, whisk to form a smooth batter.
Step 3: Heat oil in a large heavy based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil) - I would use my electric deep fryer heated to 180C.
Step 4: Dip squid into batter, deep fry, in batches, for 2 minutes or until cooked and drain on paper towel.
Step 5: Can serve with lime or lemon wedges if desired.
Step 6: CLEVER CHINESE VARIATION - Omit the curry powder and add 2 teaspoons of Chinese five-spice powder instead.
Step 7: MOROCCAN MAGIC VARIATION - Omit the curry powder and add 1 tablespoon of Moroccan seasoning instead.
Step 8: THAI-RIFFIC VARIATION - Omit the curry powder and add 2 tablespoons of red curry paste instad.