I usually cook the sauce first, because after cooking the squid quickly dampen and cease to be crispy, maybe just me, and because of the humid climate. But served hot and crispy is better than then another, to mess around with the sauce. So, in a large bowl, mix mayonnaise, sour cream, squeeze the garlic and chopped dill. All mix well, but do not beat. Put it in a gravy boat. Prepare a plate where you will be served a dish (you can garnish with lettuce). Prepare the ingredients. Important! Bread crumbs are sold special for tempura. It is through them squid out to be "curly". If there are none, someone crumples corn flakes.

Pre-thawed (in cool water) squid to check for film inside and outside, if there is, gently remove. Cut into rings with a thickness of 4-5 mm wet rinse and place in a bowl with flour, carefully roll up and leave to start cooking.

In a bowl with the egg add a little salt (as in scrambled eggs, polypody) and carefully whisk until the appearance of bubbles. To the flour add shipotko full of salt and who likes coriander with seafood - you can add coriander to the flour, it will give a spicy sweet aroma. Important! The beaten egg should be beaten, not to give to settle to the batter during frying was air.

For frying, I used an aluminum wok for saving oil by deep shape wok. It is also convenient to cook rings one at a time, not to hurry, not to burn yourself and don't overcook the squid. I heat the oil and fry the squid on a low heat. For ordinary frying pan will fit a medium heat. If you like spicy, the oil can leave the chili pepper, cut it first in two parts and purified from the seeds. Take the ring in the flour and omit completely in beaten egg, then in bread making good bread crumbs and gently lay in the heated oil. Fry until Golden brown, preferably not longer than 20 seconds on each side (Yes, friends, not a minute, not two!!), it is in this roast, squid bites the first time, and definitely will not be rubber! The secret is to choose the right fire to 20 seconds on one side of the ring was deep fried until Golden brown.

Pulling out of the oil rings to drain on a plate with a paper towel to soak up excess oil. Once all the rings are fried, serve, not forgetting the lemon and sauce, and eat!!!