Salt and pepper deep-fried squid with yuzu mayonnaise and spring onion salad

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A James Martin favourite, crisp fried squid with a tangy yuzu mayo for dipping. Yuzu is now available in some supermarkets.

Ingredients

For the yuzu mayonnaise
  • 4 medium free-range eggs, yolks only
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 500ml/18fl oz rapeseed or vegetable oil
  • 1-2 tsp yuzu juice, to taste
  • salt and freshly ground black pepper
For the salt and pepper squid
  • 2 tsp black peppercorns
  • 2 tsp sea salt
  • 1 red chilli, thinly sliced
  • 75g/3oz panko breadcrumbs
  • 75g/3oz plain flour
  • 3 free-range eggs, lightly beaten
  • 500g/1lb 2oz squid, cleaned and cut into rings
  • 1 lime, quartered, for garnish
For the spring onion salad
  • 1 cucumber, scooped into small balls with a melon baller
  • 3 spring onions, sliced
  • 75ml/3fl oz rice wine vinegar
  • 50g/2oz caster sugar
  • ½ lime, juice only
  • 4 tbsp coriander cress (or finely chopped coriander)

Preparation method

  1. For the yuzu mayonnaise, place the egg yolks, vinegar and mustard into a food processor. Blend to combine then, with the motor still running, gradually add the oil.

  2. Continue blending until all the oil has been added and the mayonnaise has thickened. Season with the yuzu juice, salt and freshly ground black pepper.

  3. For the squid, preheat the oil in a deep-fat fryer or a deep-sided, heavy bottomed pan to 190C/375F (a breadcrumb will sizzle and turn golden-brown when dropped into it). (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).

  4. Heat a frying pan until smoking, then add the black peppercorns and dry fry for a few seconds, shaking the pan frequently, until the peppercorns darken slightly and become aromatic.

  5. Tip the peppercorns into a pestle and mortar and crush to a coarse mixture, then stir in the sea salt.

  6. Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine.

  7. Place the flour into a wide shallow bowl, and the beaten egg in another shallow bowl.

  8. Dredge the squid into the flour, shake off the excess, then dredge in the egg, then breadcrumbs.

  9. Carefully lower the squid pieces into the hot oil, a few at a time, and cook until light golden-brown and crisp.

  10. Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice.

  11. For the salad, combine all the ingredients in a bowl and mix thoroughly to combine.

  12. To serve, place the hot squid on a plate and put the salad next to it, drizzle the mayonnaise all over or serve on the side in a small dish for dipping.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4-6

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