Peruvian Squid Chicharrón

Ingredients

• 500 g raw squid rings
• 1 egg (beaten)
• 150 g all-purpose flour (1 1/4 cups)
• 150 g potato starch (1 1/4 cups)
• salt and pepper to taste
• 500 ml vegetable or canola oil to fry (2 cups)
• 7 tbsp mayonnaise
• 3 tbsp finely chopped pickles
• 1 tsp lemon juice
• 2 tbsp finely chopped red onion
• Salt and pepper to taste

Instructions

1. 1

   --- For the chicharrón ---

2. 2

   In a bowl, mix the egg with salt and pepper. Add it to the squid rings and mix.

3. 3

   In another bowl mix the flour, potato starch, salt and pepper. Remove the squid from the egg and place them in the flour mix. Remove them and repeat with the rest.

4. 4

   Preheat the oil to medium-high heat (180°C/350°F) and fry the squid in batches. Be careful to keep children and liquids away.

5. 5

   Remove the squid from the oil and place it in a bowl with kitchen paper to absorb the excess oil.

6. 6

   --- For the tartar sauce ---

7. 7

   Mix the ingredients and adjust the level of salt and pepper.