Jamie's Crispy Fried Squid

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

squid

🥗Healthier: zucchini

💰Cheaper: fish sticks

Zucchini provides a similar texture when fried.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is healthier but may change texture.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch can provide a similar crispiness.

Prepare the squid by gutting and skinning it, which can be done by your fishmonger.

Score the inside of the squid lightly in a chessboard pattern to tenderize it.

In a bowl, mix flour with ground fennel seeds, oregano, salt, and white pepper.

Dress the squid in the seasoned flour mixture, ensuring it's well coated.

Cook the legs of the squid for one minute before adding the bodies, which should cook for about 40 seconds.

Slice the unwaxed lemon thinly and add it to the flour mixture along with parsley that has been moistened with water, letting it sit for five minutes.

For the spicy mayonnaise, smash a clove of garlic with a pinch of salt, then mix in two heaped tablespoons of mayonnaise, one teaspoon of harissa, and the juice of half a lemon.

Optionally, add lemon zest for extra flavor and a few drops of rose water for fragrance.

Heat oil to approximately 170 degrees Celsius, using a potato to test the temperature by seeing if it floats.

Carefully add the squid to the hot oil, ensuring not to overcrowd the pan.

After cooking, drain the squid on paper towels and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens