A favorite seafood appetizer of squid rings fried until crisp in a light, airy batter. The squid stays tender inside, and the rings are best served with plenty of lemon.
Drain the squid rings and pat them thoroughly dry with paper towels.
Whisk the flour, cornstarch, baking soda, salt, and black pepper together. Add soda water to make a pourable batter.
Dip the squid rings in the batter and fry briefly in hot oil until golden and crisp. Caution: Do not fry them for long; squid toughens quickly.
Drain on paper towels and serve immediately with lemon slices.
Important: Cook squid either very briefly (a few minutes) or for a long time; cooking it for an in-between length of time can make it rubbery. For a quick, crisp fry, heat the oil thoroughly. Contains squid (a mollusk) and wheat gluten. Check packaged ingredients for other allergens.
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