- Serves6 as nibbles
- CourseCanape
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Ingredients
- 500g fresh squid tubes stuffed with tentacles (from the fish counter)
- 2 ripe kiwi, peeled
- 100ml whole milk
- 750ml vegetable oil, for deep frying
- 150g plain flour
- 40g polenta or semolina
- 1 tsp sea salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- Lemon wedges, to serve
For the garlic lemon aïoli
- 100g mayonnaise
- 1 clove garlic, crushed
- ½ unwaxed lemon, zest and juice
Method
Prepare the squid for marinating by removing the point, triangle-shaped fins on either side. Check for any hard remnants of the quill and remove any remaining membranes or pieces of cartilage. Separate and reserve the tentacles, then slice the tubes into 1cm rings.
Blitz the kiwis in a small blender or mash thoroughly in a small bowl with a fork. Strain the juice through a sieve to catch the seeds and any thick pulp. In a bowl, combine the kiwi juice and milk. Add the squid, the tentacles and rings, stir to coat, then leave to marinate in the fridge for no longer than 30 minutes, or the strong enzymes in the kiwi will over-tenderise the flesh, leaving it mushy (see tip).
While the squid marinates, make the garlic lemon aïoli by stirring together all the ingredients with a pinch of sea salt. Cover and chill until ready to serve, during which time it should mellow in flavour.
Heat the oil in a large saucepan or deep fryer to 180°C. Test with a cube of bread – it should turn golden in 20 seconds.
In a wide shallow dish, mix the flour, polenta or semolina, salt and pepper. Drain the squid and pat dry using kitchen paper. Toss in the flour mixture, shaking off and discarding the excess.
Fry in batches for about 1-1½ minutes, or until golden and crisp, and the squid opaque and cooked through. Turn using a slotted spoon, taking care not to overcrowd the pan. Transfer to a tray lined with kitchen paper and sprinkle with a pinch more salt and the paprika while hot.
Pile the calamari onto a serving board or platter. Serve with lemon wedges and a small bowl of the chilled aïoli.
Cook’s tip
Tender squid
Kiwi is rich in actinidin, an enzyme that breaks down proteins, making it a brilliant natural tenderiser. So good, in fact, that it is imperative to keep the marinating time short, or it will continue to break down the protein until the squid loses its texture entirely. Milk also acts as a tenderiser, so if you don’t want to use kiwi, or want to marinate for longer than 30 minutes, stick to milk only.
Oil etiquette
Ensure that each piece of squid has been thoroughly patted dry before frying, or you risk it spitting and causing hot oil to bubble erratically. Keep a safe distance away and don’t leave hot oil unattended at any time. Once the oil has cooked, completely dispose of at a cooking oil recycling bin (found at most local council recycling centres) – never pour oil down the sink.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,692kJ/ 406kcals |
|---|---|
Fat | 26.7g |
Saturated Fat | 2.2g |
Carbohydrates | 25.6g |
Sugars | 0.6g |
Fibre | 1.4g |
Protein | 15.1g |
Salt | 1.2g |