SPG Salt and Pepper Squid with Chilli Lime Aioli
Salt & Pepper Squid
Salt and Pepper Squid with Chilli Lime Aioli
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- Lane’s SPG
- Lane’s Chilli LimeÂ
- 500g Squid TubesÂ
- 2/3 cup Corn FlourÂ
- 1/3 cup All Purpose FlourÂ
- 1/2 tsp Baking PowderÂ
- 1/2 cup Whole Egg MayoÂ
- 1 tsp Garlic, mincedÂ
- 2/3 cup Cold Water
- Lemon
- Pickled vegÂ
Directions
Pre heat fryer to 160c / 320f
Whisk the flour, cornflour, baking powder and 4 tbs SPG in a bowl. Then whisk in water until smooth. Refrigerate for 30 minutes
Cut squid tubes in half and score in a diamond pattern, then slicing into strips.
Place squid into cold batter and fry at 160c / 320f
Fry in batches of 3 to 4 for 3 minutes until light golen.
Rest and up the fryer temp to 200c / 400f and fry for another 90 seconds.
In a bowl, mix in whole egg mayo, garlic and a touch of your Chilli Lime seasoning.
Serve with Aioli and a slice of lemon and pickled veg.