Ordered fresh Irish squid, turns out to have only 2 for a kg, pretty good size and thick meat. It is wet and cold outside and the thick body is good to have it deep fried, wonderful comfort food, even though I rarely do deep frying.
Just dredge in flour mixed with seaweed flakes, for the colour effect and a mild flavour. Worked well, though not as crispy as a proper batter, squid is tender and tasty. The red sauce is a quick mix of raspberry coulis, cider vinegar and soy sauce.
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