Deep-Frying at Home Is Easier Than You Think

(upbeat music)

Hi, I'm Jeremiah Stone.

I'm Fabian Von Hauske, and we're

from Contra and Wildair in New York City.

We're gonna fry some squid right now,

and what we have here is the body

and the tentacles of the squid.

We have slices of lemon that have been deseeded.

A couple of pieces of young onions.

We have masarepa flour, and we have

a wet batter made with masarepa, potato starch,

a little bit of water, and baking powder.

So the first thing you wanna do

is you wanna take a couple of tentacles

and about eight pieces of the body

of the squid, a couple of slices

of lemon, and a couple pieces of onion.

You wanna make sure you cover them in the flour completely,

but you have to make it a little dry

so that the batter will stick a bit.

So after it goes into the dry masarepa flour,

we're gonna take everything and put it into our wet batter.

(upbeat music)

You wanna make sure that everything

is completely covered in the wet batter.

And from there you go straight into the deep fryer.

(oil sizzling)

You wanna hold it just in the oil,

at the top, just for moment, just so it can fry a bit

without sinking to the bottom,

and that way it won't stick when it goes in the fryer.

(oil sizzling)

It only takes about a minute and a half

for everything to start floating and developing.

You can start pulling out the lemons first,

so they don't burn, and then the squid and the onions.

I'm using chopsticks to pull them out,

but you can also use a spider, just to scoop everything out.

Whatever you feel more comfortable with.

And it's important that right after it comes

out of the fryer, while it's still warm, to season it.

When you salt it when it comes out, then it's

all gonna adhere to your fried pieces a lot better.

And that's our squid.

(upbeat music)