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)
- For the mayonnaise, mix all the ingredients together and set aside.
- 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.)
- 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.
- 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