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Citrus upside-down pudding

30 minutes

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15 minutes

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45 minutes

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40 minutes

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25 minutes

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Air-fried fish with sundried tomato filling

10- 12 minutes

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Pickle martini

Black pepper fried squid with caper salt and French-style mayo

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

For the caper salt:

1 T capers, rinsed and dried
1 T sea salt flakes
65 g flour
4 T cornflour
1 T sea salt flakes
2 t freshly cracked black pepper
Woolworths frozen Patagonian squid tubes and tentacles 500 g, thawed and patted dry
sunflower oil, for frying
Woolworths French-style mayonnaise, for serving

Method

1. To make the caper salt, smash the capers and sea salt together until crumbly and fragrant. Set aside.

2. Mix the flour, cornflour, salt and pepper. Toss the squid in the mixture to coat.

3. Heat the oil in a shallow pan and fry the squid in batches until crisp and golden, about 2–3 minutes per side. Drain on kitchen paper.

4. Serve hot, with the mayonnaise and a sprinkle of caper salt.

Cook’s note: Fry the squid in batches so it stays crispy – overcrowding cools the oil too quickly.

Find more seafood recipes here

Photographs: Jan Ras
Food assistant: Bianca Jones

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Black pepper fried squid with caper salt and French-style mayo

Black pepper fried squid with caper salt and French-style mayo

Ingredients

Method