Deep-fried seafood is popular all around the Mediterranean, where fish of all kinds is fresh and abundant.
200 g (7 oz) prepared squid
200 g (7 oz) blue (raw) tiger prawns (shrimp), peeled
150 g (5 1/2 oz) whitebait oil, for deep-frying
50 g (1 1/2 oz) plain (all-purpose) flour
1 tsp dried basil
salt and pepper
200 g (7 oz) blue (raw) tiger prawns (shrimp), peeled
150 g (5 1/2 oz) whitebait oil, for deep-frying
50 g (1 1/2 oz) plain (all-purpose) flour
1 tsp dried basil
salt and pepper
To serve
garlic mayonnaise
lemon wedges
lemon wedges
method
1. Carefully rinse the squid, prawns (shrimp) and whitebait under cold running water, completely removing any dirt or grit.
2. Using a sharp knife, slice the squid into rings, leaving the tentacles
whole.
3. Heat the oil in a large saucepan to 180°-190°C/350°-375°F or until a cube of bread browns in 30 seconds.
4. Place the flour in a bowl, add the basil 4. and season with salt and pepper to taste. Mix together well.
5 Roll the squid, prawns (shrimp) and whitebait in the seasoned flour until coated all over. Carefully shake off any excess flour.
6. Cook the seafood in the heated oil, in batches, for 2 - 3 minutes or until crispy and golden all over. Remove all of
the seafood with a perforated spoon and leave to drain thoroughly on kitchen paper.
7. Transfer the deep-fried seafood to serving plates and serve with garlic mayonnaise and a few lemon wedges.
2. Using a sharp knife, slice the squid into rings, leaving the tentacles
whole.
3. Heat the oil in a large saucepan to 180°-190°C/350°-375°F or until a cube of bread browns in 30 seconds.
4. Place the flour in a bowl, add the basil 4. and season with salt and pepper to taste. Mix together well.
5 Roll the squid, prawns (shrimp) and whitebait in the seasoned flour until coated all over. Carefully shake off any excess flour.
6. Cook the seafood in the heated oil, in batches, for 2 - 3 minutes or until crispy and golden all over. Remove all of
the seafood with a perforated spoon and leave to drain thoroughly on kitchen paper.
7. Transfer the deep-fried seafood to serving plates and serve with garlic mayonnaise and a few lemon wedges.
serving amount
serves 4
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