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Salt & pepper squid with garlic aioli

Serves: 4

Cooking time: 40

Cooking method: Pan-fry


  • 1kg fresh squid tubes
  • 1 green kiwifruit, diced
  • 150g plain flour
  • 150g cornflour
  • 4tsp salt
  • 2tsp freshly ground black pepper
  • 150ml milk
  • rice bran oil for frying
  • 2 limes, halved
  • white sugar, for coating
  • 100g baby rocket leaves

Garlic aioli

  • 3 egg yolks
  • 1tbsp white wine vinegar
  • juice of 1 lemon
  • 4 garlic cloves
  • 2tsp dijon mustard
  • 500ml rice bran oil
  • freshly ground black pepper to taste

Cooking instructions

Prepare the squid

  1. Remove the end of each tube and cut down one side so that the tubes open out flat. Wash well, then score the inside of each tube to make a diamond effect. Slice squid into strips.
  2. Place the squid into a small bowl and toss with diced kiwifruit. Cover and place in the refrigerator for about 20 minutes, then rinse. This softens the squid a little, but try not to leave it for longer than 20 minutes or the squid will become too soft in texture.

Garlic aioli

  1. To make the aioli, place egg yolks, vinegar, lemon juice, garlic and mustard into a food processor and puree on a high speed.
  2. Add oil slowly in a fine stream until a mayonnaise type consistency has been reached.
  3. Season to taste.

 Fry the squid

  1. In a large shallow dish, sift together the flours, salt and pepper. Dip the strips of squid into milk, then into the seasoned flour, tossing to coat well. Dust off excess flour.
  2. Place enough oil into a frying pan to shallow fry. Shallow fry the squid strips for a couple of minutes or until golden brown and the edges are beginning to curl.
  3. Cut limes in half and dip in sugar. Place a frying pan on medium heat. Add lime halves cut-side down to the frying pan and cook quickly until caramelised and golden.
  4. Serve squid on a bed of rocket and garnish with caramelised limes.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.