crispy squid with chili and lemon thyme salt

Crispy Squid

tapas just isn’t complete without a bowl (or two) of deep-fried salted baby squid with lashings of freshly squeezed lemon juice. This is finger-licking food at its best. It’s a real crowd pleaser that doesn’t take more than 15 minutes to whip up. So why not experiment with different flavoured salts and assorted mayonnaises and serve this as a starter at your next dinner party.

chili and lemon thyme salt

Serves 4

For the Squid
400g baby squid heads and tentacles
¼ cup (60ml) flour, for dusting
1L vegetable oil for deep-frying
2 lemons, quartered

For the flavoured Salt
Zest of 1 lemon
1 tsp (5ml) fresh thyme leaves, picked
Pinch of dried chilli flakes
Maldon sea salt

For the Aioli
½ cup (125ml) mayonnaise
1 clove of garlic, crushed
Squeeze of lemon juice
Salt and freshly ground pepper

To make the flavoured salt: Place lemon zest, thyme, chilli flakes and salt into a small bowl and mix to combine. Set aside.
To make the aioli: Place all aioli ingredients into a small bowl and mix to combine. Season to taste.
Rinse the squid thoroughly in cold running water and using some kitchen paper, pat dry.
Place flour onto a plate and toss squid in to coat.
Heat oil in a heavy based pot until hot and deep-fry squid for about 1-2 minutes or until golden brown and crispy.
Remove squid from oil and drain on absorbent paper.
Season squid with flavoured salt and serve immediately with aioli and lemon wedges.


This post was especially written for: The Pretty Blog

Photographer: Catherine Mac

Recipe and food styling: Luisa Farelo Hayes

Assistant stylist: Megan Daniels

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