Lightly seared squids

I tried the trick of salting lightly fresh fish for a few hours before cooking to firm up the flesh, on these super fresh squids, it worked, very tasty and texture still soft.

1. Remove the purple outside skin of squids, the side wings, pull the legs out, remove the transparent fin inside. Remove the guts, eyes, and jaw from the legs.

2. Wipe dry. Add a few big pinches of salt and stir well, keep in the fridge for a few hours, liquid will come out.

3. Wipe dry squids, smear with fingers quickly a super fine layer of cornstarch.

4. Sear on pan with a little coconut oil until lightly golden.