“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.”
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.