Ingredients

Method

• 2 x 250 g packs Woolworths Patagonian squid heads and tubes
• 40 g flour
• ½ T dried chilli flakes
• ½ T cayenne pepper
• 1 T Maldon salt
• sunflower oil, for deep-frying
• 2 large red chillies, halved lengthways and seeded
• 2 T spring onions thinly sliced, to garnish
• 4 T coriander chopped, to garnish
• 2 limes or lemons, cut into wedges, for serving
• ½ cup Woolworths sweet chilli sauce, for serving

Method

Ingredients

1. Rinse the squid thoroughly and cut any large tentacles into rings. Pat dry with kitchen paper and set aside.

2. In a large bowl, combine the flour, chilli flakes, cayenne pepper and salt. Add the squid to the bowl, tossing the pieces until well coated. Shake off any excess flour.

3. Heat the oil in a deep saucepan. Test the temperature by dropping in a small piece of squid – if it bubbles and rises to the surface, the oil is hot enough. Add half the squid and fresh chilli and fry until golden, about 2 minutes. Remove the squid using a slotted spoon, draining off the excess oil, and transfer to a serving plate. Repeat the process with the remaining squid and chilli.

4. Garnish the squid with spring onions and coriander, squeeze over some lime juice, and serve with the lime wedges and sweet chilli sauce.

Cook’s note: Squid can become rubbery when overcooked. To avoid this, pay close attention to the cooking time, keeping it as short as possible.

Find more seafood recipes here.

Photographs: Myburgh Du Plessis 
Production: Abigail Donnelly
Food Assistant: Lerato Motau