Recipe Inspired by Recipearce
Pat squid dry with paper towel
Slice squid tubes into thin rings (about 3mm)
Heat oil in a heavy pan until very hot (around 180°C )
In a bowl, mix flour with Mingles Lemon & Herb seasoning
Add squid and toss well, pressing flour onto the surface
Fry squid in small batches for about 1 minute or until golden and crispy
Don’t overcrowd the pan and let oil heat back up between batches
Transfer to paper towel to drain
Lightly season with salt while hot
Toss squid with greens and shaved parmesan
Finish with a squeeze of fresh lemon and a dollop of aioli