Party squid & harissa mayo

Serves 8

  • sea salt

  • freshly ground white pepper

  • 3 lemons

  • 3 sprigs of flowering oregano

  • 2 tablespoons fennel seeds

  • 300 g plain flour

  • 12 whole medium squid, prepared, with tentacles

  • vegetable oil, for deep-frying

  • a small bunch of fresh flat-leaf parsley

  • For the harissa mayo:

  • 1 clove of garlic

  • 3 heaped tablespoons quality mayonnaise, made with free-range eggs

  • 4 teaspoons harissa paste

  • 1½ teaspoons rose water

To make the harissa mayo, peel and bash the garlic in a pestle and mortar with a little salt, then muddle in the mayo. Add 2 teaspoons of harissa, followed by the zest and juice from ½ a lemon, then mix well, taste and add a little more lemon juice, if needed. Transfer to a bowl, drizzle over the rosewater and ripple through the remaining harissa. Set aside.



Scrunch the oregano flowers into a liquidiser and discard the stalks, then add the fennel and a teaspoon each of salt and white pepper. Blitz to a fine powder, then place into a large bowl 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 into the pan – if the bread 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.



Rinse the parsley sprigs under cold running water, shake off any excess water, then pick the leaves into the flour. Toss to coat, then lower into the hot oil for a few seconds, or until crisp. Transfer to kitchen paper, then slice 1 lemon horizontally into thin discs, dip into the flour and place in the hot oil for around 1 minute, or until crisp.



Scatter the crispy parsley and lemon slices over the squid, then serve with extra lemon wedges for squeezing over and harissa mayo for dunking.

Nutritional Information

Party squid & harissa mayo

The ultimate crowd pleaser

More Dinner Party recipes >
0 foodies cooked this
Fresh, crispy squid dunked into this beautifully bold harissa mayo – perfect for feeding a crowd.
Serves 8
40m
Not too tricky
Method

To make the harissa mayo, peel and bash the garlic in a pestle and mortar with a little salt, then muddle in the mayo. Add 2 teaspoons of harissa, followed by the zest and juice from ½ a lemon, then mix well, taste and add a little more lemon juice, if needed. Transfer to a bowl, drizzle over the rosewater and ripple through the remaining harissa. Set aside.

Scrunch the oregano flowers into a liquidiser and discard the stalks, then add the fennel and a teaspoon each of salt and white pepper. Blitz to a fine powder, then place into a large bowl 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 into the pan – if the bread 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.

Rinse the parsley sprigs under cold running water, shake off any excess water, then pick the leaves into the flour. Toss to coat, then lower into the hot oil for a few seconds, or until crisp. Transfer to kitchen paper, then slice 1 lemon horizontally into thin discs, dip into the flour and place in the hot oil for around 1 minute, or until crisp.

Scatter the crispy parsley and lemon slices over the squid, then serve with extra lemon wedges for squeezing over and harissa mayo for dunking.

Nutritional Information Amount per serving:
  • Calories 442 22%
  • Carbs 30.8g 13%
  • Sugar 1g 1%
  • Fat 24.6g 35%
  • Saturates 3.1g 16%
  • Protein 26.9g 60%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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