Salt And Pepper Deep-fried Squid With Yuzu Mayonnaise And Spring Onion Salad | Constant Cookbook

Name: Salt And Pepper Deep-fried Squid With Yuzu Mayonnaise And Spring Onion Salad | Constant Cookbook
Ingredients: 4 medium free-range eggs; 1 tbsp white wine vinegar; 1 tbsp Dijon mustard; 500ml/18fl oz rapeseed or vegetable oil; 1-2 tsp yuzu juice, to taste; salt and freshly ground black pepper; 2 tsp black pepper; 2 tsp sea salt; 1 red chilli; 75g/3oz panko breadcrumbs; 75g/3oz plain flour; 3 free-range eggs; 500g/1lb 2oz squid; 1 lime; 1 cucumber; 3 spring onions; 75ml/3fl oz rice wine; 50g/2oz caster sugar; ½ lime; 4 tbsp coriander cress; Sprinkle the flour onto a plate and season with salt and pepper. Dredge the squid rings in the flour until completely coated, shaking off any excess.; Beat the eggs in a bowl, then sprinkle the Japanese panko breadcrumbs onto a separate plate.; Dip each floured squid ring first in the beaten egg, then dredge it in the panko breadcrumbs until completely coated.; Place the squid onto a serving plate. Drizzle over the yuzu mayonnaise. Garnish with the spring onions, mint, coriander and fresh chilli and serve immediately. Place the lime wedges on the side.

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This recipe for crispy fried squid is a delightful fusion of textures and flavors. The tender squid is coated in a crunchy panko breadcrumb crust and deep-fried to golden perfection. Drizzled with a...

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Ingredients

4 medium free-range eggs
1 tbsp white wine vinegar
1 tbsp Dijon mustard
500ml/18fl oz rapeseed or vegetable oil
1-2 tsp yuzu juice, to taste
salt and freshly ground black pepper
2 tsp black pepper
2 tsp sea salt
1 red chilli
75g/3oz panko breadcrumbs
75g/3oz plain flour
3 free-range eggs
500g/1lb 2oz squid
1 lime
1 cucumber
3 spring onions
75ml/3fl oz rice wine
50g/2oz caster sugar
½ lime
4 tbsp coriander cress
Sprinkle the flour onto a plate and season with salt and pepper. Dredge the squid rings in the flour until completely coated, shaking off any excess.
Beat the eggs in a bowl, then sprinkle the Japanese panko breadcrumbs onto a separate plate.
Dip each floured squid ring first in the beaten egg, then dredge it in the panko breadcrumbs until completely coated.
Place the squid onto a serving plate. Drizzle over the yuzu mayonnaise. Garnish with the spring onions, mint, coriander and fresh chilli and serve immediately. Place the lime wedges on the side.