SUMMER SQUID AND HARISSA MAYO
Perfect for feeding a crowd, this crispy fresh squid goes amazingly with the bold harissa mayo as an entrée or a party platter.
3 Defrosted frozen squid tubes, washed well
1 tablespoon ground fennel seeds
300g plain flour
Sea salt and black pepper
1 bunch of oregano, well chopped
Fineley grated zest of 1 lemon
Vegetable/rice bran oil for frying
For the Harissa Mayo:
1 clove of garlic
3 heaped tablespoons mayonnaise
4 teaspoons Culley’s harissa paste
Juice of ½ lemon
To make the harissa mayo, finely chopped the garlic and mix through the mayonnaise with the harissa paste. Add lemon juice as needed to taste. Set aside in the fridge until needed.
Prepare the squid by washing it well inside and out then cut into thin even rounds.
In a bowl mix the ground fennel seeds with the flour, salt and pepper, oregano and lemon zest.
Heat up a wok or deep saucepan with enough oil to shallow fry. Make sure the oil is really nice and hot before you start cooking the squid.
Toss a third to a quarter of the squid rounds in the flour mix, shaking off any excess and deep fry for 3-4 mins or until nice and brown.
Drain on kitchen paper and allow the oil to get up to heat again before continuing and cooking all the squid.
Serve while hot with the harissa mayo on the side and plenty of lemon to squeeze over.