Crispy squid with harissa mayonnaise

Name: Crispy squid with harissa mayonnaise
Yield: Serves 4
Cuisine: Spanish recipes

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

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

For the harissa mayonnaise

You’ll also need

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

For the harissa mayonnaise

You’ll also need

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.
For the mayonnaise, whisk all the ingredients in a mixing bowl. Season to taste.
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.

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.
For the mayonnaise, whisk all the ingredients in a mixing bowl. Season to taste.
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.

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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