3 lt canola oil
3 cups tipo 00 flour
450g squid (4 small tubes)
Flaky sea salt and freshly cracked black pepper
120 gm aioli (recipe at www.capitolrestaurant.co.nz)
Put the oil in the fryer and heat to 180°C.
Using a sharp knife, slice the squid to a thickness of 3mm. Drain any liquid that comes off the squid.
Add the flour to one bowl and line another with a clean tea towel. Dust the drained squid in the flour, shake off any excess, then fry in 2 batches in the hot oil for 25-30 seconds only. Drain and season liberally with flaky sea salt and freshly cracked black pepper, shaking gently to coat.
Serve with a bowl of aioli for dunking.
You can use either fresh or frozen squid for this recipe, but we find it easiest to cut the firmer flesh of a defrosting squid tube. There is also a knack to cooking tender squid; make sure your oil is fresh and hot, so it crisps up the flour coating, and fry the squid for 30 seconds only.
Preparation time: 15 minutes
Cooking time: 2 minutes