Tempura Squid with Garlic or Curry Mayonnaise.

We fancied having a sort of Spanish-style afternoon meal.  Any excuse of some nice white Spanish wine. Anyway, choice was limited at the fishmonger, we got there late, so the result has been some Spanish cheese (manchego) and some battered and deep-fried squid. There is a choice of dip, mayonnaise in both but then one with lemon and garlic and the other with lime and curry. Both are really easy and the whole meal takes only minutes to make. If only we had the weather to go with it all.


For the squid

  • vegetable oil, for deep-frying
  • 110g/4oz plain flour
  • pinch of baking powder
  • enough sparkling water to make a batter
  • ½ squid, cleaned and cut into strips

For the mayonnaise

  • 200ml/7fl oz mayonnaise
  • 1 garlic clove, crushed (omit and replace with teaspoon of curry powder if using curry mayo)
  • ½ lemon, juice only (omit and use lime for the curry power)

Preparation method

  1. For the mayonnaise, mix all the ingredients together and set aside.
  2. Heat a pan that has been filled about a third full with vegetable oil. You want it to reach about 180c/350f or when a breadcrumb will fry. (Of course at this point people now seem to need reminding that oil is hot and dangerous. Actually, if people need telling that then they should not be in a place where the knives are (hopefully) sharp.)
  3. Flour goes into a bowl, add the baking powder and whisk in enough sparkling water to make a smooth batter. You are aiming for something that is like double cream.
  4. Dip the squid in the batter to coat then fry in the hot oil for 3-4 minutes, or until crisp and golden. You may need to do this in batches.  Remove from the oil  drain onto kitchen paper and keep warm. Transfer to a serving plate and serve the tempura squid alongside


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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