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