Spicy crumbed squid

CategoryDifficultyIntermediate

Notes

Serving tip: Arrange mixed salad leaves on serving plates then top with squid. Serve with Greek-style yoghurt.

Yields4 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins
 400 g squid tubes, cleaned
 2 eggs
 ¼ cup plain flour
 2 ½ cups breadcrumbs made from day-old bread
 3 tsp cumin powder
 3 tsp coriander powder
 2 tsp sweet paprika
 1 tbsp sesame seeds
 extra light olive oil, for cooking
1

Cut squid tubes in half, then into 5cm pieces. Place eggs in a shallow bowl and whisk. Place flour and breadcrumbs on separate plates. Add spices and sesame seeds to breadcrumbs and mix well.

2

Carefully coat squid with flour, shake off excess. Dip squid into egg, then coat well in breadcrumbs.

3

Pour oil into a medium heavy-based saucepan until it is about one-third of the way up the side of the pan. Heat oil over medium-high heat. Cook squid, in batches, for 2 minutes or until golden. Drain on a paper towel and serve.

Ingredients

 400 g squid tubes, cleaned
 2 eggs
 ¼ cup plain flour
 2 ½ cups breadcrumbs made from day-old bread
 3 tsp cumin powder
 3 tsp coriander powder
 2 tsp sweet paprika
 1 tbsp sesame seeds
 extra light olive oil, for cooking

Directions

1

Cut squid tubes in half, then into 5cm pieces. Place eggs in a shallow bowl and whisk. Place flour and breadcrumbs on separate plates. Add spices and sesame seeds to breadcrumbs and mix well.

2

Carefully coat squid with flour, shake off excess. Dip squid into egg, then coat well in breadcrumbs.

3

Pour oil into a medium heavy-based saucepan until it is about one-third of the way up the side of the pan. Heat oil over medium-high heat. Cook squid, in batches, for 2 minutes or until golden. Drain on a paper towel and serve.

Spicy crumbed squid

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