Paprika scented batter-fried squids

Delicious crispy deep-fried squids to enjoy along with chilled wine, ouzo or beer! Fried squids are very popular in the Greek cuisine and an essential meze or main dish especially during the Summer months. This version is lightly spiced thanks to the sweet paprika. It is likely that you will end up with some batter mix left, don't throw it away! Use the leftover batter to make some delicious savoury puffs. Just change the oil you used for the squids and throw into the frying pan tablespoons of the batter mix. In the beginning they will stay at the bottom of the pan, when they come to the surface they are ready! Serve while they are hot, scattering on top some crumbled feta cheese and sprinkle with some oregano. Nothing goes wasted and you have two meze dishes in one go!

Cooked by Eleni Psichouli,

"BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people)

For the batter:

1 1/2 tea-cup of all-purpose flour

1 1/2 tea-cup of lager beer

2 tbsp of olive oil

1 tsp of granulated sugar

1 leveled tsp of sweet paprika

salt

pepper

For the squids:

500gr. of small (or medium) squids, with their tentacles

some all-purpose flour for dusting

plenty of sunflower oil for frying

some sweet paprika

Method:

Ask your fishmonger to clean the squids for you. If they are really small then keep whole. If they are bigger then detach the tentacles, keeping them aside, and cut the bodies into medium rings.

Rinse under running water and then dry thoroughly with kitchen paper. Season with salt and leave aside.

In a bowl beat with a whisk the batter ingredients until you have a homogeneous and smooth mixture. Leave aside to rest for 30 minutes.

In a non-stick deep frying pan (or preferably in a saucepan) warm plenty of oil on medium heat.

Lightly pass the squids through the flour and shake to discard the excess flour. Put into the bowl with the batter and stir, making sure they are well coated on all sides.

Using a slotted spoon throw the squids into the pan, a few at a time, making sure they have some space between them so to have the chance to become crispy. Don't put too many into the pan because the temperature of the oil will fall and then they will end up more steamed than fried.

When they are golden brown and crispy on all sides transfer on kitchen paper and allow to drain the excess oil.

Put on a serving platter, season with some paprika and serve while they are still hot along with lemon wedges.