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

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

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!