Crispy pork covered squid with fennel salad and mustard mayonnaise

Preparation time
less than 30 mins
Cooking time
10 to 30 mins

Serves
Serves 4

By Glynn Purnell

Ingredients

For the mustard mayonnaise

  • 3 large free-range egg yolks
  • 1 tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 400ml/14fl oz sunflower oil
  • ground ginger, to taste
  • sea salt

For the fennel salad

  • 1 fennel bulb, quartered, cored and thinly sliced, fronds reserved
  • 100ml/3½fl oz rapeseed oil
  • 20ml/¾fl oz chardonnay vinegar
  • 1 tsp wholegrain mustard
  • ½ lime, juice only
  • salt and freshly ground black pepper

For the squid

  • vegetable oil, for deep-frying
  • ½ tsp ground ginger
  • ½ tsp paprika
  • ½ tsp garam masala
  • 100g/3½oz plain flour
  • 2 large free-range eggs, beaten
  • 120g/4½oz crushed pork crackling
  • 2 squid tubes, cleaned and cut into rings
  • sea salt
  • 1 lime, cut into wedges, to serve
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