SALT & PEPPER SQUID WITH GARLIC AIOLI
CRISPY COASTED TENDER SQUID DUNKED IN GARLICKY AIOLI… TAKES US BACK TO THE BEACHES OF SORRENTO
![Salt & pepper squid](https://www.malfygin.com/wp-content/uploads/2020/06/200317_Malfy_TempuraSquid_Square-500x500.jpg)
RELAXED APERITIVO HOUR
Does Summer eating get any better? Yes! When paired with a fruity Amalfi Sunset Spritz.
INGREDIENTS
- 600G BABY SQUID (SLICED INTO RINGS, TENTACLES LEFT WHOLE)
- 100G CORNFLOUR
- 1TBSP SEA SALT
- 2 TBSP CRACKED BLACK PEPPER
- VEGETABLE OR GROUNDNUT OIL TO FRY
FOR THE AIOLI:
- 100G GOOD QUALITY MAYONNAISE
- ½ TSP CRUSHED GARLIC
TO SERVE:
- LEMON SLICES
- HANDFULL OF CHOPPED THYME
HOW TO MAKE SALT & PEPPER SQUID WITH GARLIC AIOLI
- COMBINE THE MAYONNAISE AND CRUSHED GARLIC TOGETHER TO MAKE A QUICK AIOLI.
- MIX THE CORNFLOUR, SALT AND PEPPER TOGETHER AND SET ASIDE. LINE A TRAY WITH SOME KITCHEN PAPER.
- HEAT THE OIL IN A DEEP, HEAVY PAN UNTIL IT REACHES BETWEEN 170°C AND 180°C. (IF YOU DON’T HAVE A THERMOMETER, ADD A CRUMB OF BREAD. IF IT SIZZLES AND TURNS GOLDEN-BROWN THEN THIS SHOULD BE THE RIGHT TEMPERATURE).
- TOSS THE SQUID IN THE BATTER UNTIL LIGHTLY COATED. FRY IN THE OIL IN BATCHES FOR AROUND 3-4 MINUTES UNTIL GOLDEN AND CRISPY. USE A SLOTTED SPOON TO REMOVE THEM FROM THE PAN AND DRAIN ONTO THE KITCHEN PAPER.
- SERVE WITH AIOLI, A WEDGE OF LEMON, A SCATTERING OF FRESH THYME AND AN AMALFI SUNSET SPRITZ.