Crispy peppered squid

Recipe from: 02 September 2011

Ingredients 15
Servings 1
Minutes 15 mins


Serving Change
  • Saffron and garlic mayonnaise:
  • 1
    small pinch of saffron threads
  • the juice of ½ a lemon
  • 1
    clove of garlic, blanched in hot water for a minute
  • 2
    egg yolks
  • 1
    dijon mustard
  • 1
    white wine vinegar
  • 300
    canola oil
  • salt and pepper
  • Crispy peppered squid
  • 250
    cleaned squid heads and tubes
  • 250
    flours flour
  • 2
    ground black pepper
  • 1
  • oil for frying the squid


15 mins
Saffron and garlic mayonnaise:
Put the saffron and lemon juice in a small saucepan and allow to just come to the boil.
Quickly remove, set aside and allow the saffron to steep.
Put the egg yolks, wine vinegar, salt and pepper to taste, and mustard into a bowl.
Stand the bowl on a damp cloth to hold it steady.
Using a balloon whisk or an electric hand-mixer, beat well until smooth and creamy.
Now trickle in a few drops of oil while constantly whisking.
Continue to whisk in the oil drop by drop at first, then slowly increase the amount you add to a slow stream, making sure each addition is well incorporated before you add any more. This way you will achieve a thick mayonnaise.
Add the saffron and lemon juice to the mayonnaise, grate the garlic on a fine setting into the mayonnaise, stir and and season if needed.

Peppered squid:

Combine the flour, salt and pepper and place in a container that has a lid.
Pop the squid into the flour mixture.
Put the lid on the container and shake around until all the squid is completely covered in the flour.
Heat the oil to about 180°C.
Working in batches of three, shake off any excess flour and pop the squid into the hot oil, and deep-fry for about 1-2 minutes, or until lightly golden.
Drain on paper toweling, season well and serve immediately with the saffron and garlic mayonnaise.

Reprinted with permission of Foodmonger.
To visit Foodmonger's blog, click here.


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