Squid in breadcrumbs fried with garlic and onions

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   I had frozen squid, so I let it defrost.

2. STEP 2

   

   And she put the water to boil and started preparing other ingredients. I peeled the garlic and chopped it into thin slices. They will add a piquant taste and, when deeply fried, will delight you with color.

3. STEP 3

   

   Then I peeled the onion, washed it, dried it and cut it into rings. This way everything will look harmonious. After all, I didn’t take white onions, which in the dish will blend in color with the squid, but Crimean ones.

4. STEP 4

   

   My water has already boiled. And I sprinkled boiling water over the entire squid. Everything that covered it instantly gathered into some kind of small pimples that lagged behind perfectly as soon as you touched them with a knife.

5. STEP 5

   

   Having cut off the tail part of the carcass, I cleaned the insides - everything inside should be clean.

6. STEP 6

   

   You need to rinse it very thoroughly afterwards, because the squid has a lot of contaminants inside. When the carcass was ready, I cut it into rings about 0.5 cm wide.

7. STEP 7

   

   To make the dish more piquant, I seasoned the rings with a mixture of peppers and spices.

8. STEP 8

   

   While the squid is marinating, put the frying pan on gas and add oil. When it sizzles, let's fry the onion in boiling oil. This will take about 3 minutes, because... I cut it thin.

9. STEP 9

   

   I had a lot of space in the pan, so I also fried garlic, chopped into thin petals, at the same time.

10. STEP 10

    

    Now fry the squid side by side, lightly breading them (or sprinkling them directly in the frying pan along with the onion) in breadcrumbs (or flour).

11. STEP 11

    

    Fry for 3-4 minutes, no more, because we have already poured boiling water over the squid. If you want a crunchy effect, fry until crisp.

12. STEP 12

    

    At the end, when I had already turned off the gas, I did not cover it all with a lid, as I could have done. It turned out delicious, tender and at the same time a little fried.