Crispy fried squid with Carr’s Mixed Grain Crispbreads

This simple but seriously tasty snack is perfect for parties this summer! Check out the recipe below.

Serves 8

Cooking time: 15  minutes

Ingredients

Sea salt

Freshly ground white pepper

1 lemon/lime

150g plain flour

2tbsp of Cajun spice

8 Carr’s Mixed Grain Crackers

4 whole medium squid, prepared, with tentacles

Vegetable oil , for deep-frying

2 tbsp of mayonnaise

1-2tsp of chipotle sauce

Side salad

2 small courgettes (1 yellow and 1 green)

Rocket leaves

1 carrot for the dressing

2tbsp of good quality balsamic vinegar

2tbsp of extra virgin olive oil

1tbsp of honey

 

Method

In a large bowl mix the Cajun spice with the flour and stir to combine.

Wash and pat dry the squid, then slice and open out the tubes like a book.

Cut a criss-cross pattern onto the surface, then add to the flour along with the tentacles and toss well to coat.

Place a large, deep saucepan over a medium-high heat.

Fill three-quarters full with vegetable oil and allow to heat up.

To test if the oil is hot enough, drop a piece of bread or potato into the pan – if the bread/potato floats to the surface, sizzles and turns golden, it’s about right.

Shake off any excess flour from the squid, then use a slotted spoon to carefully lower into the hot oil (you’ll need to do this in batches).

Cook for 3 to 4 minutes, or until golden, crisp and cooked through.

Transfer to a double layer of kitchen paper to drain, then repeat with the remaining squid.

Mix the mayonnaise with the chipotle sauce and just ripple it.

Serve the mayonnaise on the Carr’s Multi Grain Crackers, slice the squid on top, then serve with some lemon wedges for squeezing over.

On the side, make the dressing in a jar or bowl.

Peel into the dressing in a bowl, ribbons of the courgette and carrot.

Scatter in the rocket leaves and serve on the side.