Deep-fried squid with ponzu

Deep-fried squid with ponzu

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Flour and cornflour combined make a really quick crispy coating for squid. They need to be fried in very hot oil so that the squid doesn’t toughen, and the cornflour crisps up. This is one of my favourites in the book for its quick, strong flavours – and it eats so well.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
4 medium squid
25g self-raising flour
15g cornflour
2 tablespoons fresh coriander leaves
2 tablespoons fresh mint leaves
50ml olive oil
25ml ponzu juice
sea salt
freshly ground black pepper

Method

  1. Heat the vegetable oil in the deep-fryer to 160°C. Clean the squid, if needed, and cut it into rings. Mix the self-raising flour and cornflour together and season with salt and pepper. Chop the coriander and mint leaves.
  2. When the oil is hot, toss the squid in the flour mixture and deep-fry in batches for 2–3 minutes, until golden and crispy, then remove with a slotted spoon and drain on kitchen paper.
  3. While the squid is cooking, whisk together the olive oil, ponzu juice and chopped herbs and season with salt and pepper.
  4. To serve, divide the squid among the plates and drizzle over the dressing.
Tags:
James Martin
Saturday Kitchen
quick meals
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