Crispy fried squid with garlic, curry leaves and almonds
by
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.
Ingredients
- 225g of squid , cleaned and cut into rough 2-3cm squares
- 55g of self-raising flour, preferably gluten free
- 135ml of milk
- 4 garlic cloves , large, thinly sliced
- 40g of flaked almonds
- 1 handful of curry leaves , fresh, frozen or dried
- 2 chillies , red or green, very thinly sliced
- 1 lime , quarted
- salt
- freshly ground black pepper
- vegetable oil, or corn oil, for deep frying
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
- 4 garlic cloves , large, thinly sliced
- 40g of flaked almonds
- 1 handful of curry leaves , fresh, frozen or dried
- vegetable oil, or corn oil, for deep frying
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
- 55g of self-raising flour, preferably gluten free
- salt
- freshly ground black pepper
- 135ml of milk
- 225g of squid , cleaned and cut into rough 2-3cm squares
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
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Crispy fried squid with garlic, curry leaves and almonds
