Serves 4 to 6 Prep Time 20 minutes Cooking Time 20 minutes
1 kilo fresh whole squid 1 cup flour 1 cup Japanese breadcrumbs (Panko) 1 tablespoon table salt 1 teaspoon ground black pepper 4 cups cooking oil 4 large, peeled potatoes, cut into thick wedges cane vinegar lemon wedges
1 Wash the squid and separate the bodies from the tentacles. Clean thoroughly, taking care to remove the ink sacs inside the body. Slice the body into thick rings and set aside with the remaining tentacles. 2 In a large bowl, mix the flour, breadcrumbs, salt, and pepper. Set aside.