- 1 kg squids,
- vegetable oil for frying,
- 20–30 g Trieste sauce or garlic (sour cream and garlic) sauce.
Peel the squids, drain them and soak well with vegetable oil. Lay the squids on a hot frying surface and periodically add oil when frying.
Put the grilled squids on a plate and pour with the Trieste sauce (or another sauce to taste). The sauce can be served separately. When the squids are ready, pour them with lemon juice and salt.