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🍽️ Crispy Squid Rings

2245 kcal · 30 min · 4 servings

Ingredients

• 2 red chili peppers
• 1 handful cilantro leaves
• 800 g squid tubes ready for cooking (fresh or thawed)
• 1 l neutral vegetable oil (for frying)
• 0.5 lemon
• salt
• pepper (from the mill)
• 100 g flour

Instructions

1. 1. Rinse the chili peppers under running water.
2. 2. Pat them dry with a kitchen towel.
3. 3. Cut the pods in half lengthwise.
4. 4. Remove the seeds.
5. 5. Dice the flesh finely.
6. 6. Wash the coriander.
7. 7. Shake it dry.
8. 8. Pick the leaves off the stems.
9. 9. Pat the squid bodies thoroughly dry with kitchen paper.
10. 10. Cut them crosswise into rings about 1 cm thick.
11. 11. Preheat the oven to 100 degrees Celsius.
12. 12. Heat plenty of oil in a pot.
13. 13. Ensure the rings can float freely in it.
14. 14. Drizzle the squid rings with lemon juice shortly before frying.
15. 15. Season them with salt and pepper.
16. 16. Mix everything well.
17. 17. Test the oil temperature by holding a wooden stick in it.
18. 18. If small bubbles rise, the oil is ready.
19. 19. The oil is then approx. 170 degrees Celsius.
20. 20. Put the flour in a bowl or on a deep plate.
21. 21. Turn the rings in it in batches.
22. 22. Shake off excess flour.
23. 23. Place them on a slotted spoon.
24. 24. Lower them carefully into the hot oil.
25. 25. Fry for about 1 minute until golden brown.
26. 26. Turn the rings occasionally with the slotted spoon.
27. 27. This ensures even browning.
28. 28. Remove them from the oil.
29. 29. Keep them warm in the oven.
30. 30. Repeat this until all rings are fried.
31. 31. Serve the finished squid rings sprinkled with the prepared chili.
32. 32. Sprinkle them with the coriander as well.
33. 33. Serve lemon slices on the side.
34. 34. Everyone can use them as they like.

Nutrition per serving

• kcal: 2245
• Protein: 35 g · Fett/Fat: 227 g · Carbs: 23 g