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|330||g||Baby Hawkesbury river squid prepared|
|1000||L||Vegetable oil for deep frying|
|40||g||White Wings Plain flour|
|20||g||Picked coriander leaves|
For this recipe, we’re going to split up each of the various elements.
Heat your deep fryer oil to 180 ºc.
Mix the flour, sea salt, white pepper and chilli powder together.
Cut the lemon into cheeks and set aside for later. Then use the centre piece of the lemon for juicing. Combine the lemon, mayonnaise and chopped coriander and add a pinch of black pepper.
Toss the prepared squid in the flour mixture until it’s well coated.
Shake off any excess flour and then place the squid carefully one by one into the deep fryer.
Fry the squid for about 2 minutes or until they’re nice and crispy. Remove and allow them to drain on a paper towel slightly to remove any excess oil
Carefully place some coriander into the deep fryer (as the coriander can spit) and fry until crispy. Then take the coriander out and allow it to drain on a paper towel.
Mix the squid with the crispy coriander and plate up with a dollop of mayonnaise and lemon cheek on the side.