Fried Squid with Rocket and Balsamic

Tobie Puttock

Ingredients:

Serves 4

  • Approx 150g cleaned squid sliced into 5mm rings
  • Seasoned plain flour
  • Frying oil
  • 4x handfuls of rocket

Balsamic Dressing

  • 1 egg yolk
  • ¼ teaspoon of English mustard
  • About 150ml olive oil
  • Balsamic vinegar
  • Sea salt and cracked pepper

Method:

  1. Pop the egg yolk into a mixing bowl, add the mustard and start to whisk. Slowly add the olive oil a little at a time, make sure the olive oil has been absorbed before you add more.
  2. Once all the olive oil has been added you should have a thick mayonnaise sort of consistency.
  3. Splash in balsamic to taste. I normally put about a tablespoon.
  4. The dressing should be a pouring crème consistency but if it’s too thick, slowly whisk in a little warm water until the consistency is right.
  5. Season to taste and serve with leaves or even fish. It should keep up to 24hours covered in the fridge.
  6. Heat the oil to 165-175C.
  7. Dust the squid in the flour in a sieve and shake out any excess flour, carefully submerge the squid into the oil and fry until golden and crispy. Remove and strain well. Pop the golden squid into a bowl and toss with a pinch of salt.
  8. Carefully toss the rocket with the dressing and arrange on a plate.
  9. Place the crispy squid on top of the rocket and serve.

Similar Recipes

Gabby’s Pantry Pasta Soup

Gabby’s Pantry Pasta Soup

Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander  powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...

Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...

Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...

Laura’s Mum’s Meatball Pasta

Laura’s Mum’s Meatball Pasta

Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan  Chopped parsely Spaghetti Breadcrumbs Salt & Pepper  Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...

Crispy Chilli Oil

Crispy Chilli Oil

Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns  2 bay leaves  1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...

Mango Ceviche

Mango Ceviche

Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange  1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!