Salt and pepper squid with tartare sauce
- June 2010
- Serves 4
- Takes 30 minutes to make, 15 minutes to cook
Make a fantastically fresh tartare sauce for this salt and pepper squid recipe by adapting some easy-to-make homemade mayo.
- 45.2g (7.4g saturated)
- 18g (0.7g sugar)
- 40g cornflour
- 35g plain flour
- 1 tsp ground sichuan pepper
- ¼ tsp smoked paprika
- 75ml sparkling water
- 350g squid, cleaned and dried
- 2 litres groundnut oil, for frying
- Lemon wedges, for serving
For the tartare sauce
- 150g classic mayonnaise
- 1 tbsp each capers and gherkins, drained, rinsed
- and chopped
- Juice of 1 lemon, zest of ½
- ½ tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- For the tartare sauce, mix all of the ingredients together in a bowl, season and set aside.
- Sift the dry ingredients into a bowl. Make a well in the centre and add half the water. Using a wooden spoon, stir, gradually drawing in the flour. Slowly add the remaining water while stirring, to make a smooth batter. Slice the squid into rings, add to the batter and coat well.
- Heat the oil in a deep pan to 200°C (a small piece of bread will brown in 30 seconds). Using a slotted spoon, add the squid to the oil, in batches, for 1 minute until golden and crisp. Remove, drain on kitchen paper, sprinkle with sea salt and set aside. Keep warm.
- Serve warm with lemon wedges and tartare sauce.
You can keep the leftover tartare sauce in the fridge for up to 3 days. Please note: this recipe contains raw egg.
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