Steps

1. Remove the internal organs, eyes, beak, and quill from the squid. **Tip:** Performing this underwater helps prevent mess and keeps the area clean.
   🕒 01:31
2. Wash away the cartilage and thin membrane from the squid's body.
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3. Thoroughly pat the squid dry with paper towels.
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4. Slice the squid body into bite-sized rings. Leave the tentacles whole.
   🕒 05:07
5. Place the sliced squid in a bowl and lightly season with salt and pepper.
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6. Add 1 clove of grated garlic and mix well to coat.
   🕒 06:06
7. Add 1/2 tbsp of paprika powder, then lightly coat with a little all-purpose flour, and mix everything together.
   🕒 06:54
8. Fry the coated squid in oil heated to about 170°C (340°F) until golden brown. **Tip:** When the sizzling sound becomes quiet, it means the moisture has evaporated and the fritto is cooked.
   🕒 07:41
9. Once fried, drain the fritto and place on paper towels to remove excess oil.
   🕒 09:33
10. In a bowl, combine 150g of all-purpose flour, a pinch of salt, and 1g of instant dry yeast. Mix with a whisk.
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11. Gradually add 240ml of beer while mixing thoroughly until no dry flour remains to create the batter. **Tip:** The alcohol in the beer will create a crispy and light texture.
    🕒 12:05
12. Prepare your preferred seafood, such as Medai, scallops, squid, and shrimp. Cut squid and scallops into bite-sized pieces.
    🕒 12:40
13. Lightly dust the seafood with all-purpose flour before frying.
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14. Generously coat the floured seafood with the beer batter.
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15. Fry the battered seafood in oil heated to about 170°C (340°F). **Tip:** This method helps the batter adhere better for a beautiful fry.
    🕒 14:01
16. Drain the fried fritto and arrange on a serving plate.
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17. Sprinkle freshly fried fritto with salt to finish. Serve with a squeeze of lemon, if desired.
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