Notes
Serving tip: Arrange mixed salad leaves on serving plates then top with squid. Serve with Greek-style yoghurt.
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.
With thanks to taste.com.au
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
