Ika Geso Age – Fried Squid Legs

Squid legs are cheap and considering they’re all edible, unlike mussels and mullets, represent exceptional value as they’re as good as anything else in the sea. They’re not really substantial enough to hold a batter so potato starch is used as the coating.

Place the legs in a plastic bag, add a few drops of chili oil or tabasco and mix around. Then pour enough potato starch into the bag to coat the legs and shake the bag well.

Then just fry in 180C vegetable oil for about a minute and serve with a squeeze of lemon.