Coral Reef Salt and Pepper Squid
"These are a slightly elevated version of the fish and chip staple, with za'atar for spice, and combined brown rice flour and spelt breadcrumbs (or panko) for a satisfying crunch. Serve with tartar sauce or the garlic yogurt sauce."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (482.8 g)
- Calories 843.5
- Total Fat - 47.6 g
- Saturated Fat - 11.4 g
- Cholesterol - 1311.5 mg
- Sodium - 561.7 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 3.9 g
- Sugars - 3.5 g
- Protein - 63 g
- Calcium - 235.4 mg
- Iron - 8 mg
- Vitamin C - 9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut squid in half lengthwise. Score insides of squid in a criss-cross pattern; cut into 5cm pieces.
Step 2
Combine breadcrumbs, flour, white pepper, za'atar and parsley (or cilantro) in a medium bowl. Whisk eggs in another medium bowl. Dip squid pieces in egg, then coat in breadcrumb mixture, shaking off any excess.
Step 3
Heat oil in a large frying pan over medium-high heat; cook squid, in batches, for 2 minutes or until golden and just cooked through. Drain on paper towel. Season with salt.
Step 4
Serve squid immediately with lemon wedges. For a satisfying dip, serve with tartar sauce or a garlic yogurt sauce.
Tips
No special items needed.
2 Reviews
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