With the sun out in full force, it’s the perfect time to cook up a seafood storm – so try this crunchy crumbed squid with tartare sauce. It’s absolutely delicious and the perfect meal to serve to the family.
Happy cooking.
Serves 4
INGREDIENTS
vegetable oil, for deep-frying
1/2 cup (75g) plain flour
1 teaspoon salt
1/2 teaspoon ground white pepper
4 medium (600g) squid, cleaned
1 egg, beaten lightly
1 tablespoon water
3 cups (210g) Japanese panko breadcrumbs
baby cos lettuce, quartered
1 lemon, cut into wedges
Tarate Sauce
1 cup (300g) good-quality whole-egg mayonnaise
2 teaspoons Dijon mustard
1/4 cup (50g) capers, rinsed, drained, chopped finely
1/4 cup finely chopped dill pickles (or gherkins)
2 tablespoons finely chopped fresh dill
METHOD
1 Heat oil in a deep-fryer to 190ºC. Or, half-fill a large saucepan with oil and heat until a piece of bread dropped in takes a minute to turn golden brown.
2 Combine flour, salt and pepper in a shallow bowl. Cut the squid into 5mm-thick rings. Toss squid in the seasoned flour, then dip in the combined egg and water; toss in breadcrumbs.
3 Deep-fry squid in batched for about 2 minutes or until golden brown. It’s important that the oil is the right temperature — too cool and the squid will be greasy, too hot and they will burn before cooking on the inside. Drain on absorbent paper. Repeat with remaining squid.
4 TARTARE SAUCE: Combine all ingredients in a medium bowl.
5 Serve squid with Tartare Sauce, lettuce and lemon.
