Supplies
- 400 grams baby squid, sliced into rings
- 3 eggs
- 4 tablespoons corn flour
- 150 grams Japanese panko breadcrumbs
- 2 tablespoons crushed peppercorns
- 1 tablespoon Maldon sea salt
- 4 tablespoons mayonnaise
- 2 limes, zest and juice
- 2 red chillies, finely sliced
- 1/2 teaspoon smoked paprika
- Deep fat fryer, filled with 3 litres oil - this can be fried in a saucepan as an alternative solution
Steps
- Arrange 3 bowls, one with the two eggs, scrambled, one with the flour and one breadcrumbs mixed with the salt and pepper
- Take the sliced squid rings and tentacles and place in the flour, then egg and then breadcrumbs
- Heat the oil to around 180 degrees C (if you don't have a thermometer, drop a breadcrumb in and it should sizzle and turn golden)
- Fry the squid in the oil in batches until golden (this shouldn't take longer than 1-2 minutes) and drain on kitchen paper
- While the squid cooks, mix the zest and juice of the limes with the sliced chillies and smoked paprika
- Serve on a nice sharing platter and enjoy!