Crumbed squid

Crumbed Squid With Smoked Paprika Alioli


400g cleaned arrowhead squid, cut into bite-size pieces
5 egg yolks
2 garlic cloves, crushed
vegetable oil for deep frying
150g panko crumbs
100g coarse fresh sourdough breadcrumbs

For the alioli

2 egg yolks
2 roasted garlic cloves
1 tsp smoked paprika
1 tsp lemon juice
1/2 tsp Dijon mustard
160ml olive oil
lime, to serve

Borrowed from Frank Camorra at goodfood

Serves: 6
Preparation time: 30 minutesz (+ 8 hours)


Combine squid, yolks and garlic in a non-reactive container and refrigerate for eight hours.

For the alioli, whisk together yolks, roasted garlic, smoked paprika, lemon juice and mustard.

Whisking continuously, add the oil, starting a drop at a time, then in a thin, steady stream, until incorporated. Season to taste.

Heat vegetable oil in a deep fryer to 175C.

Combine panko and sourdough crumbs in a bowl and season to taste. Dip the squid in the crumbs, then deep-fry in batches, turning occasionally until golden (about 30 seconds).

Season and serve hot with alioli and lime cheeks.

Contributor: Cam