Salt and pepper squid with tartare sauce

Salt and pepper squid with tartare sauce
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
536kcals
Fat
45.2g (7.4g saturated)
Protein
15.7g
Carbohydrates
18g (0.7g sugar)
Salt
0.9g
Calories
536kcals
Fat
45.2g (7.4g saturated)
Protein
15.7g
Carbohydrates
18g (0.7g sugar)
Salt
0.9g

Ingredients

  • 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

Method

  1. For the tartare sauce, mix all of the ingredients together in a bowl, season and set aside.
  2. 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.
  3. 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.
  4. Serve warm with lemon wedges and tartare sauce.

delicious. tips

  1. 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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