Za’atar Crispy Squid Rings
- 600g frozen squid rings
- 3 tbsp za’atar
- 1 tbsp garlic powder
- ½ tsp baking powder
- 1 egg white, beaten
- 5cm veg oil, for frying
- 8 tbsp flour
- 1 lemon, sliced to serve
- Tartare sauce, to serve
- Defrost the squid and pat dry with kitchen paper. Place the za’atar, garlic, baking powder and a pinch of salt in a mixing bowl and stir to combine. Add the squid rings, toss to coat, then add the egg white and mix well.
- Heat the oil in a saucepan to sizzling temperature. Place about a quarter of the squid rings in a bowl and scatter with 2 tbsp of flour, then toss to coat. Carefully lower into the oil and fry for 3 mins or until crisp and golden, then remove and drain on kitchen paper. Repeat with the rest of the squid in batches, then season and serve with tartare sauce.
25 mins
4 serving