Home
Recipes

Ultimate deli sandwich

Sandwich recipes

Ultimate deli sandwich

Sourdough pizza dough

Italian recipes

Sourdough pizza dough

8 minutes

Venison steak bowls

Steak recipes

Venison steak bowls

30 minutes

Venison Stroganoff

Mushroom recipes

Venison Stroganoff

30 minutes

Parmigiano Reggiano chicken meatballs with polenta

Cheese recipes

Parmigiano Reggiano chicken meatballs with polenta

40 minutes

Air-fried fish with sundried tomato filling

Air-fryer recipes

Air-fried fish with sundried tomato filling

10- 12 minutes

Grana Padano broth with roasted Romanesco cauliflower

Cauliflower recipes

Grana Padano broth with roasted Romanesco cauliflower

2 hours 15 minutes

Duck breasts with blueberry-and-tarragon sauce

Berry recipes

Duck breasts with blueberry-and-tarragon sauce

40 minutes

Pickle martini

Beverage recipes

Pickle martini

Spicy prawn and mussel stew with butter-toasted ciabatta

Prawns and

Spicy prawn and mussel stew with butter-toasted ciabatta

25 minutes

Trout with harissa chickpeas and warm artichoke salad

Salad recipes

Trout with harissa chickpeas and warm artichoke salad

10 minutes

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

Seafood recipes

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

10 minutes

Load more

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

By Abigail Donnelly

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