Crispy Breadcrumbed Squid with Creamy Ponzu Dressing

Serves 4

Ingredients for the squid

• 4 medium squid, cleaned and sliced into 5mm thick rings

• 75g plain flour

• 2 eggs, beaten

• 75g panko or Japanese breadcrumbs

Ingredients for creamy ponzu dressing

• 2 egg yolks

• ½ tsp sea salt

• 1 pinch white pepper

• 2 tsp rice wine vinegar

• 4 tsp chilli garlic sauce

• 2 tsp yuzu juice

• 200ml vegetable oil

Ingredients for the garnish

• 1 spring onion

• 1 red chilli

• Chopped coriander

• Chopped mint

Method for creamy ponzu dressing

• Place all the ingredients, except the vegetable oil, into a small food processor and blitz to a puree.

• Gradually add in the vegetable oil until a thin mayonnaise forms.

• Check the seasoning and add more yuzu juice if desired.

To serve

• Pile the squid onto a plate and drizzle over the creamy ponzu dressing.

Method for the squid

• Heat a deep fat fryer to 190C.

• Season the flour with salt and black pepper.

• Toss the squid rings with the seasoned flour, coating thoroughly.

• Place into the beaten eggs then straight into the breadcrumbs, and toss to coat once more.

• Drop a few at a time into the fat fryer and cook for 2 minutes until golden and crispy.

• Remove and place onto a kitchen paper lined plate.

FRIDAY 18th - Sunday 2oth JULY 2014

James Martin

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