Crispy fried squid with garlic, curry leaves and almonds

Mark Hix uses squid in his delicious calamari recipe, although cuttlefish would work equally well. This seafood starter would work perfectly served with a lime mayonnaise, the creaminess of the mayonnaise countering the spicy hit of chilli.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Heat 8cm of oil in a large saucepan until it reaches approximately 170°C. Carefully add the garlic, almonds and curry leaves to the pan and deep fry for 20-30 seconds, stirring constantly. Once the garlic and almonds have become lightly coloured and crisp remove the pan from the hat and carefully remove the ingredients from the pan to drain on kitchen paper
2
For the crispy squid set out three containers, filling one with the seasoned flour, one with the milk and leaving one empty. Coat the pieces of squid first in the flour and then in the milk, before coating it again in the flour. Shake off any excess flour and place the coated squid in the third container ready to cook
3
Deep fry the squid at 180°C in batches, stirring the pieces in the pan for a couple of minutes until the squid is lightly coloured. Once cooked, remove from the pan and transfer to kitchen paper to drain
  • vegetable oil, or corn oil, for deep frying
4
To serve, combine the squid with the fried almond, garlic and curry leaves together in a bowl. Stir through the chopped chillies and divide between four bowls, garnishing with a wedge of lime
First published in 2015

Mark Hix’s impact on British food is legendary, with multiple restaurants and cookbooks shaping our understanding of the nation’s cuisine.

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