[col type=”one-fourth”]Preparation time
less than 30 mins[/col][col type=”one-fourth”]Cooking time
10 to 30 mins
[col type=”one-fourth last”]
For the mustard mayonnaise
- 3 large free-range egg yolks
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- 400ml/14fl oz sunflower oil
- ground ginger, to taste
- sea salt
For the fennel salad
- 1 fennel bulb, quartered, cored and thinly sliced, fronds reserved
- 100ml/3½fl oz rapeseed oil
- 20ml/¾fl oz chardonnay vinegar
- 1 tsp wholegrain mustard
- ½ lime, juice only
- salt and freshly ground black pepper
For the squid
- vegetable oil, for deep-frying
- ½ tsp ground ginger
- ½ tsp paprika
- ½ tsp garam masala
- 100g/3½oz plain flour
- 2 large free-range eggs, beaten
- 120g/4½oz crushed pork crackling
- 2 squid tubes, cleaned and cut into rings
- sea salt
- 1 lime, cut into wedges, to serve
To make the mustard mayonnaise, place the egg yolks in a bowl and whisk in the mustard and vinegar. Slowly drizzle the oil into the bowl, whisking constantly, until you have a mayonnaise consistency. Season with ginger and salt and place in the fridge until ready to serve.
To make the fennel salad, place the fennel in a bowl of iced water to crisp up, then remove and drain on kitchen paper.
Mix the oil, vinegar and mustard together in a bowl with a squeeze of lime juice and season with salt and pepper. Dress the fennel, add the fennel fronds and set aside.
To make the squid, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix the ginger, paprika and garam masala together in a bowl. Put the flour in a separate bowl, the eggs in another bowl and the pork crackling in another bowl.
Roll the squid rings in the spices, coat in the flour, then the egg, and finally the pork crackling. Set aside on a large plate until ready to fry.
Deep-fry the squid for 1–2 mins until golden brown and crispy. Drain on kitchen paper and season with salt.
Serve the squid hot with the mustard mayonnaise and fennel salad, garnished with lime wedges.