Crispy squid with harissa mayonnaise

  • Portion size: Serves 4
  • Hands-on time 30 min, plus chilling
  • Difficulty: easy

A beautifully light and summery tapas recipe of crispy squid, pickled green beans and harissa mayo is perfect for casual get-togethers.

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Ingredients

  • Vegetable oil for frying
  • 75g potato starch or potato flour (we used Rakusen’s, from Waitrose and Ocado)
  • 500g fresh squid, cleaned (ask your fishmonger to do this), body sliced into rings, tentacles trimmed

For the pickled beans

  • 350ml white wine vinegar
  • 2 tbsp sea salt
  • 120-150g caster sugar to taste
  • 150g runner beans, strings removed, cut into 6cm batons
  • 120g green beans, topped
  • 150g cucumber, seeds removed, cut into 6cm batons
  • Handful fresh dill, roughly chopped

For the harissa mayonnaise

  • 1 garlic clove, crushed
  • 100g good quality mayonnaise
  • 1 free-range egg yolk
  • 1 tsp harissa paste (we use Belazu, widely available)

You’ll also need

  • Digital thermometer
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Method

  1. For the pickled beans, combine the vinegar, sea salt and 120g caster sugar in a large bowl. Add the 2 kinds of beans, cucumber and dill, then cover with cling film and chill for at least 3 hours or until crunchy and tangy – the longer you wait, the better the flavour. Taste after a couple of hours – you may need to add a little more sugar.
  2. For the mayonnaise, whisk all the ingredients in a mixing bowl. Season to taste.
  3. For the squid, heat about 10cm oil in a large pan until it reaches 190C on a digital thermometer. Put the potato starch or flour in a large bowl and season well. Drop in the squid and massage with the flour until well coated. Fry, in batches so as not to crowd the pan, for 2-3 minutes until pale golden, then drain briefly on kitchen paper. Serve with the pickled beans and mayonnaise for dipping.
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Nutrition

  • 467kcals Calories
  • 34g (5.2g saturated) Fat
  • 23.7g Protein
  • 16.6g (5.8g sugars) Carbs
  • 4g Fibre
  • 1.4g Salt

Quick wins & tips

The pickled veg will keep in the fridge, submerged in the vinegar mixture in an airtight container, for up to a week.

The mayo will keep in a container in the fridge for up to 2 weeks.

Please note: contains raw egg

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