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
- 4 medium free-range
- 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
- 2 tsp
- 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)
- 1
Preparation method
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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.
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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.
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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).
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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.
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Tip the peppercorns into a pestle and mortar and crush to a coarse mixture, then stir in the sea salt.
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Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine.
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Place the flour into a wide shallow bowl, and the beaten egg in another shallow bowl.
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Dredge the squid into the flour, shake off the excess, then dredge in the egg, then breadcrumbs.
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Carefully lower the squid pieces into the hot oil, a few at a time, and cook until light golden-brown and crisp.
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Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice.
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For the salad, combine all the ingredients in a bowl and mix thoroughly to combine.
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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.