prep 0:05 total 0:05
Slice up the sephalapod into rings, and roughly chop the body and tentacles. Mix the flour, paprika and cayenne together. Coat the squid pieces in the flour and spice mix. Once the squid is well coated, fry quickly in a hot deep fat fryer until crispy. Serve with either a homemade mayonaise or a homemade chilli jam.
One of my favourite dishes, spiced up a little...
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