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Ingredients:

1 kg squid (lumot variety), cleaned (remove cartilage and ink)
1 (330 mL) can SAN MIGUEL SUPER DRY, ice cold
1 pc MAGNOLIA BROWN EGG, beaten
1/4 tsp baking soda
1 tsp iodized fine salt
1 cup cornstarch
1 tbsp paprika
1 cup MAGNOLIA ALL PURPOSE FLOUR
3 cups cooking oil

Procedure:

  1. Slice squid into 1/2 inch thick rings. Leave the tentacles whole. Set aside.
  2. In a bowl, mix cold beer with egg. Cover and marinate squid in the chiller for at least 30 minutes. Meanwhile, in another bowl, combine baking soda, salt, cornstarch, paprika and flour. Mix well and set aside.
  3. Heat oil in a pan. Dip squid pieces in flour mixture. Shake off excess flour and then fry in batches for about 2-3 minutes or until golden brown. Drain excess oil on paper towels or on a rack.

Makes 6-8 servings.

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