Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 7.36 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
Miso dressing
- 2tablespoons white miso paste
- 1/2 cup Woolworths traditional mayonnaise
- 2teaspoons rice wine vinegar
- 500grams frozen wild caught trimmed squid tubes, cleaned, thawed
- 1 lime
- 2 eggs
- 1 1/2 cups Woolworths panko breadcrumbs
- 1/3 cup plain flour
- 5mL extra virgin olive oil cooking spray
- 180grams Woolworths mixed leaf salad with carrot and beetroot
- 1 Lebanese cucumber, halved, thinly sliced diagonally
Description
Enjoy this crispy dish with a twist! Whip up delicious air-fryer squid drizzled in delectable miso dressing – an affordable and easy recipe that's sure to become a family favourite.
Instruction tip
Swap tip:No rice wine vinegar? Use lemon juice or water instead.
Method
Step 1 of 3
Preheat an air fryer to 200°C for 10 minutes. Meanwhile, cut squid tubes in half horizontally. Score squid in a criss-cross pattern, then cut into 3cm-thick pieces. Finely grate zest of lime, then juice. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and half of the zest in a separate shallow bowl. Dust squid in flour, shaking off excess. Dip in egg, then coat in breadcrumbs.
Step 2 of 3
Place squid, in batches, in a single layer in greased air-fryer basket and spray with oil. Air-fry for 8-10 minutes, turning halfway, or until golden brown and crisp. Remove.
Step 3 of 3
To make dressing, combine all ingredients in a jug. Add lime juice and remaining zest and whisk well. Place salad mix, cucumber and squid in a serving bowl. Drizzle with dressing. Serve.
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