Steps
- Clean the squid and slice it into rings about 1cm thick. Pat dry with a paper towel and set aside.
- In a shallow bowl, mix the breadcrumbs with paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
- Place the plain flour in a separate shallow bowl and the beaten eggs in another.
- Coat each squid ring first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the seasoned breadcrumbs. Ensure each ring is evenly coated.
- Heat vegetable oil in a deep frying pan or skillet over medium-high heat. The oil should be about 1cm deep and hot enough to sizzle when a breadcrumb is dropped in.
- Fry the squid rings in batches, cooking for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Remove the cooked squid rings with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with fresh lemon wedges on the side for squeezing over the squid.
