Crispy Lemon and Chilli Squid with Aïoli
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4
- Category: Dish Type; easy; Fish & Seafood; Lunch; Main Ingredient; Mains; Meals and Courses
Description
A tasteful seafood dish with the perfect dip!
Ingredients
Lemon and chilli squid
400–500 g baby squid (with tentacles)
1/4 C (60 ml) flour for dusting
4 C (1 L) sunflower oil for deep-frying
Maldon sea salt
pinch of dried chilli flakes
zest of 1 lemon
Aïoli
1/4 C (60 ml) good-quality mayonnaise
1 clove garlic, crushed
squeeze of lemon juice
lemon wedges for serving
Instructions
Lemon and chilli squid
Rinse the squid well under cold running water to remove any grit or sand. Pat dry using paper towels. Slice the squid into rings and place in a glass bowl together with the tentacles. Dust well with flour.
Heat the oil in a heavy-based pot until hot and deep-fry the squid for 1–2 minutes, or until golden brown and crispy. Remove from the oil using a slotted spoon and place on paper towels to soak up any excess oil. Season the squid with salt, chilli flakes and lemon zest.
Aïoli
Mix all the ingredients together and season if necessary.
Serve the squid immediately with the aïoli and lemon wedges.
