Salt and pepper squid with lemon mayo

Name: Salt and pepper squid with lemon mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Squid rings, defrosted and patted very dry; 60 g Cornflour; 4 g Salt; 3 g Black pepper, coarsely ground; 1 g Chinese five spice; 500 ml Vegetable oil, for frying; 2 Spring onions, sliced; 1 Fresh chillies, sliced; 80 g Mayonnaise; 1 Lemons, zest and juice, plus wedges

Tender squid in a light, crisp, peppery coating, tossed with chilli and spring onion. Put it out with lemon mayo as part of a spread or a starter.

Ingredients

400 g Squid rings, defrosted and patted very dry
60 g Cornflour
4 g Salt
3 g Black pepper, coarsely ground
1 g Chinese five spice
500 ml Vegetable oil, for frying
2 Spring onions, sliced
1 Fresh chillies, sliced
80 g Mayonnaise
1 Lemons, zest and juice, plus wedges

Method

Stir the lemon zest and a squeeze of juice into the mayonnaise.
Mix the cornflour, salt, pepper and five spice in a bowl and toss the squid until well coated. Shake off the excess.
Heat the oil in a deep pan to 180°C (a cube of bread browns in 30 seconds). Fry the squid in small batches for 1 to 2 minutes until pale golden and crisp. Drain on kitchen paper. Never leave hot oil unattended.
Quickly toss with the spring onions and chilli and serve straight away with the lemon mayo and wedges.