Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 500grams cleaned squid
- 1/2teaspoons whole-grain mustard
- 1tablespoons lemon juice
- 3/4 cup light olive oil
- 1tablespoons flat leaf parsley, chopped
- 1tablespoons chervil, chopped
- 1tablespoons chives, chopped
- 2tablespoons rocket, chopped
- 1 lemon, finely grated zest
- 1 clove garlic
- 50grams all-purpose flour
- 1tablespoons sweet paprika
- 1 pinch cayenne pepper
- 1L olive oil (for deep-frying)
- 1 pinch salt
- 1 pinch black pepper
- 1 lemon, cut into wedges
- 2 egg, yolks only
Method
Step 1 of 3
Make the mayonnaise. Beat the egg yolks in a bowl with the mustard and lemon juice. Gradually add the oil, a drop at a time, whisking constantly until it is incorporated and forms a thick, smooth emulsion. Season and stir in the herbs, rocket, lemon zest, and garlic, adding extra lemon juice to taste. Cover and chill until required.
Step 2 of 3
Pour the oil into a large, deep saucepan or deep fryer to a depth of at least 3 inches and heat to 175-190°C, or until a cube of bread browns in 30 seconds. Remove about one-third of the squid from the bag and shake off the excess flour. Carefully drop the squid into the oil and deep-fry in batches for 2-3 minutes, until crisp and golden, then remove with a slotted spoon. Drain on paper towels and keep warm while you cook the remaining squid.
Step 3 of 3
Transfer the squid to serving plates, sprinkle with parsley and salt, and serve with lemon wedges and the mayonnaise.
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