SALT & PEPPER SQUID WITH GARLIC AIOLI

CRISPY COASTED TENDER SQUID DUNKED IN GARLICKY AIOLI… TAKES US BACK OT THE BEACHES OF SORRENTO
Salt & pepper squid
Serves
4 – 6
Occasion
Relaxed aperitivo hour

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 

  1. COMBINE THE MAYONNAISE AND CRUSHED GARLIC TOGETHER TO MAKE A QUICK AIOLI.
  2. MIX THE CORNFLOUR, SALT AND PEPPER TOGETHER AND SET ASIDE. LINE A TRAY WITH SOME KITCHEN PAPER.
  3. HEAT THE OIL IN A DEEP, HEAVY PAN UNTIL IT REACHES BETWEEN 170°C AND 180°C. (IF YOU DON’T HAVE A THEROMETER, ADD A CRUMB OF BREAD.  IF IT SIZZLES AND TURNS GOLDEN-BROWN THEN THIS SHOULD BE THE RIGHT TEMPERATURE).
  4. 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.
  5. SERVE WITH AIOLI, A WEDGE OF LEMON, A SCATTERING OF FRESH THYME AND AN AMALFI SUNSET SPRITZ.

 

 

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