For the above posters lamenting the freshness of us squid, almost all squid consumed in Thailand is flash frozen.. your move

/also, rice flour and high temp clean oil with whatever spicing you like. I use rice flour with (about half the time) super fine white corn flour, powdered crushed ornamental peppers, and super small amounts of lemon, powdered tarragon, pepper, and Mexican oregano for an aioli.

When I switch this up it's usually to find a more clean taste. The super fine cornmeal keeps more oil on it, the oregano tastes a bit grassy. Start plain and move on from that

//ee when I use some of the cornmeal I always make sure to drain for a short while extra/ place it on an absorbing material

This post was edited by wheniwassevenishotacheetah on May 29 2012 08:40pm

Did you actually try the squid there?

I have had very fresh squid/ cuttlefish in Korea, right off the Mediterranean, and on the California coast.
I'm hoping to visit Thailand January.

Doesn't change the fact that most is flash frozen.