A beloved seafood meze in which squid rings are fried until crispy in a lightly leavened batter. Crisp outside and tender inside, this squid becomes the table's favorite when served with plenty of lemon.
Drain the squid cut into rings and dry them thoroughly with paper towels.
Mix the flour, corn starch, baking soda, salt and black pepper, then add soda water to make a runny batter.
Dip the squid rings in the batter and fry briefly in hot oil until golden and crispy. Careful: Do not fry too long, squid toughens quickly.
Drain excess oil on paper towels and serve immediately with lemon slices.
Important: Cook the squid either very briefly (a few minutes) or for a long time; anything in between will make the squid tough and rubbery. Crispy frying happens quickly, so heat the oil thoroughly. Contains fish and gluten.
Drain the rings well in a colander and pat them dry before frying; the coating won't stick to damp squid and will fall apart in the oil.
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