Name: Crumbed squid with tartare sauce and salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: vegetable oil, for deep-frying; 1/2 cup (75g) plain flour; 1 teaspoon salt; 1/4 teaspoon ground white pepper; 4 medium (600g) squid, cleaned; 1 egg, beaten lightly; 1 tablespoon water; 3 cup (210g) japanese panko breadcrumbs; 120 gram salad leaves; 1 lemon, cut into 8 wedges; Tartare sauce; 1 cup (300g) good-quality whole egg mayonnaise; 2 teaspoon dijon mustard; 1/4 cup (50g) capers, rinsed, drained, chopped finely; 1/4 cup finely chopped dill pickles (or gherkins); 2 tablespoon finely chopped fresh dill

Ingredients

vegetable oil, for deep-frying

1/2 cup (75g) plain flour

1 teaspoon salt

1/4 teaspoon ground white pepper

4 medium (600g) squid, cleaned

1 egg, beaten lightly

1 tablespoon water

3 cup (210g) japanese panko breadcrumbs

120 gram salad leaves

1 lemon, cut into 8 wedges

Tartare sauce

1 cup (300g) good-quality whole egg mayonnaise

2 teaspoon dijon mustard

1/4 cup (50g) capers, rinsed, drained, chopped finely

1/4 cup finely chopped dill pickles (or gherkins)

2 tablespoon finely chopped fresh dill

Method

1.Heat oil in a deep-fryer to 190&degC. Or, half-fill a large saucepan with oil and heat until a piece of bread dropped in takes a minute to turn golden brown.

2.Combine the flour, salt and pepper in a shallow bowl. Cut the squid into 5mm-thick rings. Toss squid in the seasoned flour, then dip in the combined egg and water; toss in the breadcrumbs. Prepare 6 squid rings at a time.

3.Deep-fry squid for about 2 minutes or until golden brown. It’s important that the oil is the right temperature if it’s too cool the squid will be greasy, if it’s too hot they will burn on the outside before cooking on the inside. Drain squid on absorbent paper. Repeat with remaining squid.

4.To make the tartare sauce; combine all ingredients in a medium bowl.

5.Serve squid with tartare sauce and salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy