In trattoria throughout Sicily, baby squid hardly bigger than a marble are deep fried and served with lemon halves, sometimes with Italian chilli flakes.
They can be made with larger members of the squid family, but these baby squid are a delicacy to be savoured.
900 g baby squid White flour Sunflower oil Lemons Milk Salt
Wash, then dry squid. Dust with flour, fry in an instant in smoking oil in a deep frier.
Another method calls for the squid to be dusted in flour, drenched in milk, then in oil and deep fried.
The intense heat seals the fish and prevents the ink sack from bursting.