Baked squid rings, as delicious as fried ones, crispy on the outside and soft on the inside, thanks to my trick of coating them with corn flour. When we make fried fish, my son only wants the squid rings, and since fried food isn’t very healthy, I decided to try them baked, and I must say they turned out very good. The coating is made with corn flour, so it’s gluten-free, perfect for those who are celiac. I like this coating because it has a full-bodied texture that is palpable, whereas using semolina flour doesn’t give this sensation and doesn’t provide the flavor that corn flour does. I recommend trying the PERFECTLY FRIED CALAMARI. Now let’s see how to make baked squid rings, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing Baked Squid Rings

1.75 lbs Squid rings
as needed Corn flour
1 Lemon
as needed Extra virgin olive oil
as needed Salt

How to prepare Baked Squid Rings

Let’s start preparing the baked squid rings by washing the lemon and slicing it thinly, then cut each slice into 4 wedges.
Oil a baking tray, or line it with parchment paper.
Rinse the squid rings under running water. Pour the corn flour onto a plate and coat the rings thoroughly with corn flour.
Arrange the squid rings on the oiled baking tray
Add some salt
and the lemon slices. Preheat the oven to 355°F, once hot, insert the baking tray and bake for 20 minutes, turning them halfway through, the coating should be golden and dry.
When done, remove the baking tray from the oven, place the Baked squid rings on a serving plate, adjust the salt, serve hot, best if just out of the oven.