Monday, 16 June 2014


For all their culinary faults my two absolutely adore squid usually in its calarmari form. There is always a battle over who gets the tentacles. The Boy usually wins.

This summer I've been encouraging them to eat more salad. I knew if I presented them with a plate of lettuce they'd be disgusted so I channelled Annabel Karmel and went all child friendly and 70s with a layered salad in a glass.

Squid and novelty presentation? Why Mummy, you have excelled yourself.
Yes I know sweet little lambs. Now, whose for liver and bacon.....?

Squidilious squid

500g bag cleaned, frozen baby squid with tentacles (Asda)
150g plain flour
V generous salt and pepper shake
generous paprika pinch
Oil for deep frying

Defrost the squid and drain the liquid.
Heat the oil in a chip pan/large saucepan/wok/deep fat fryer
Cut the squid into rings about 1.5-2 cm thick.
Put the flour, salt, pepper and paprika in a sandwich bag with the squid and shake like Ainsley Harriot c.1999.
Add the squid very carefully to the oil. Do this in batches so that they fry and not steam. Deep fry till golden. About 3-4 mins. Take out with a slotted spoon and allow to.drain on kitchen paper.
Serve with lemon. Yummy with garlic mayo too.


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