2 medium squid, skin removed and cut into pieces and rings.
1 355 ml can beer (I used Coors Light, but you can use your favourite)
1-1/2 cups flour (have more on hand just in case)
1 teaspoon icing sugar (for goldening purposes if you have new oil to fry)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon garlic (freshly chopped is best, but powder works well)
1 teaspoon chili flakes or powder (paprika can replace this)
1 teaspoon lemon zest
1 teaspoon Mrs. Dash original seasoning
Vegetable oil for frying
1. In a bowl, mix the flour with the beer to form a smooth batter that is to the consistency of pancake batter. If it is too thin, whisk more flour in to thicken. But don't overthicken, or it will be too stiff to dredge the squid!
2. Cover the batter with plastic wrap and let chill in refrigerator for about an hour. When you remove it, place the entire bowl of batter into a ice water bath (preferably in the sink with lots of ice cubes) to keep it cold...or else the batter will not work!*
3. Pat the squid dry with paper towels, and then place into a bowl. Add the salt, pepper, parsley, garlic, chili, lemon zest and Mrs. Dash; then stir well. Let sit for about 15 minutes.
4. Once the squid is marinated, drop it all into the batter and mix well to make sure all pieces are well-coated.
5. Heat a fryer or a Dutch oven with oil, and wait until the oil hits about 400 degrees. Then, drop four or five rings at a time into the oil, making sure to cover the pieces liberally with batter before dropping into the oil...stand back, the initial splatter will be hot!
6. Fry the squid in batches, draining them on paper towels after removing them with a large metal slotted spoon. Let cool for a minute after draining, then serve.