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Ingredients
Method
- Veg oil for frying
- 75g potato starch or potato flour
- 500g fresh squid, cleaned and sliced into rings and trimmed tentacles
- For the Harissa Mayo
- 1 garlic clove, crushed
- 100g quality mayo
- 1 egg yolk
- 1 tsp harissa paste
- Prepare the mayo by mixing the ingredients in a small bowl, and seasoning to taste. Set aside. For the squid, heat about 10cm of oil in a pan to sizzling temperature. Season the potato starch in a bowl, and toss the squid until well coated. Fry for 2-3 mins - in batches, to not overcrowd the pan - until golden, then drain on kitchen paper and season with salt flakes. Serve immediately.
30 mins
4 serving
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