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Export 7 ingredients for grocery delivery
Step 1
Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
Step 2
With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
Step 3
Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
Step 4
Cut the body into rings by slicing vertically or keep them whole depending on size.
Step 5
In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Drain squid and discard milk.
Step 6
In another bowl, combine flour and cornstarch. Stir to combine.
Step 7
Toss the squid in the flour mixture to fully coat.
Step 8
In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F.
Step 9
Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden.
Step 10
With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
Step 11
Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon wedges or spicy vinegar.
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