Salt, Pepper and Chilli Squid with Chips and Garlic Mayo

cook 30 mins
Tags: Quick eats
  • 4 baking potatoes, about 175 g (6 oz) each, scrubbed
  • 4 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 8 tablespoons mayonnaise
  • vegetable or groundnut oil, for deep-frying
  • 625 g (1 lb 6 oz) ready-prepared squid, sliced
  • salt and pepper
  • lemon wedges, to serve
  • 150 g (5 oz) plain flour
  • 2 tablespoons cornflour
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon sea salt flakes
  • 400 ml (14 fl oz) chilled sparkling water
  • Cut the potatoes into chips, toss with the olive oil and season. Spread out over a large baking tray and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes, turning occasionally, until golden and tender.
  • Meanwhile, mix together the garlic and mayonnaise in a serving bowl and set aside. Half fill a deep saucepan with vegetable or groundnut oil and heat to 190°C (375°F), or until a cube of bread browns in 30 seconds.
  • Make the batter. Place the flour and cornflour in a bowl, add the pepper, chilli flakes and salt flakes and quickly stir in the sparkling water to make a light batter. Do not over-mix – it doesn't matter if it's still a bit lumpy.
  • Quickly dip the squid pieces in the batter and drain off the excess. Deep-fry in batches in the hot oil for 2–3 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Serve with the chips, garlic mayonnaise and lemon wedges.
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