Mix the flour, salt and pepper together in a plastic zip-lock bag.
Cut the squid into 2 inch wide chunks, thinly slice ¾ of the way through the chunks to make a fan pattern. Place the squid into the plastic bag with the flour mix.
Close the bag and shake to coat the squid evenly.
Heat the extra virgin olive oil in a pan on high. When the oil is hot, add in the squid.
Using tongs, move the squid around so it cooks evenly. Fry for about 10 minutes or until the batter is crispy and the squid is white and firm to the touch. Don’t overcook it so it becomes rubbery.
When the squid is nearly done, sprinkle over the chopped parsley and mix through.
Transfer to a paper towel lined plate to drain and serve with fresh lemon and a beautiful side salad.
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