Step by step
Marinate the squid in a bowl with the lemon juice for 15 minutes.
Preheat the oil to 1800 in a fryer or in a large cast iron pot.
In a medium bowl, mix the flour, paprika, white pepper, garlic powder and salt.
Divide this mixture into 2 bowls and place the milk in a third bowl.
Remove the squid from the lemon juice and dip them in the first bowl of flour. Mix, shake the excess and submerge them in the milk stirring the excess and then introduce them into the second bowl of flour. Repeat until all the squid have gone through this process.
Shake the excess flour off and fry the squid for 2-3 minutes until golden brown.
Serve in a crispy edible basket with fresh lemon.
Credits: Malvina House Hotel Restaurant //Chef: Joel Miranda
