Paprika-battered squid, chunky chips and tartare sauce
- August 2004
- Serves 4
- Hands on time 40 mins
This paprika-battered squid recipe is a no-fuss version of fish and chips.
- 56g (7.6g saturated)
- 62g (3g sugars)
The best fish batter is one made with plain flour, salt, spice and water (adding egg makes a softer batter). I like to use sparkling water because the bubbles give that extra crispiness – so use the batter as soon as it is ready or the bubbles will be wasted.
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