harissa

“I can’t get enough of this spicy, fra­grant paste – I al­ways have a tube in the fridge. A lit­tle goes a long way and it’s great for a quick mari­nade.”

donna hay - - STAFF SHORTCUTS - CHAR­LOTTE, DEPUTY ART DI­REC­TOR

HARISSA CRISPY SQUID

2 ta­ble­spoons harissa paste

1 ta­ble­spoon sea salt flakes

1 ta­ble­spoon cracked black pep­per

8 cleaned squid tubes, thinly sliced veg­etable oil, for deep-fry­ing

1 cup (150g) self-rais­ing (self-ris­ing) flour

½ cup (150g) mayonnaise lemon wedges, to serve

Place the harissa, salt and pep­per in a large bowl and mix to com­bine. Add the squid and toss to coat. Set aside to mar­i­nate for 15 min­utes.

Half-fill a large saucepan with oil and place over medium heat un­til the oil reaches 180°C (350°F) on a deep-fry­ing ther­mome­ter. Add the flour to the squid mix­ture and toss un­til coated and sticky. Cook the squid, in batches, for 3 min­utes or un­til golden and crisp. Drain and set aside. Serve with the mayonnaise and lemon. SERVES 4.

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