squid rings - 400 g
rice flour - 2 tbsp. spoons
paprika - 1 teaspoon
hot ground pepper - pinch
turmeric - 1 tsp.
black pepper ground - 1/1 tsp.
salt to taste
vegetable oil for deep-frying
Preparation:
In advance, thawed squid rings should be washed and drained with napkins. Mix the flour with salt and spices, pour the resulting mixture into a bag, place the squid rings there, close the packet tightly and shake well, so that the spicy mixture is evenly distributed around the rings.
In a small saucepan or pot, warm the oil for deep frying, the readiness can be checked by a 1 cm x 1 cm bread cube, if the temperature of the oil is sufficient, then the bread is fried in 30 seconds (temperature about 170 degrees). Lay squid rings in small portions, fry for 3 minutes, spread on paper napkins to drain excess oil. Finished rings serve hot with a slice of lemon or sauce.
