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