SALT & PEPPER SQUID WITH GARLIC AIOLI
CRISPY COASTED TENDER SQUID DUNKED IN GARLICKY AIOLI… TAKES US BACK TO THE BEACHES OF SORRENTO
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.
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