- Fresh squids (cleaned)
- Olive oil
Rinse thoroughly the squids. Cut them into rings if they are large or in small bites. Let them dry out on some pieces of kitchen paper to get rid of the moisture, which would cause the unwanted splashing of the oil during the frying process. Season with salt and cover the squids well with flour inside a colander, to avoid any unnecessary amount. Fry in a deep frying pan or in a wide saucepan with a lot of olive oil. When the oil is very hot, drop the squids inside and fry for 1.5 – 2′. Make sure that the flour forms a crust on the squids and remove them directly from the heat. Place them on a platter, covered with kitchen paper on the surface, to absorb any redundant oil quantity.