Chilli squid with aioli Recipe

Chilli squid with aioli


  • 600g squid, cleaned
  • flour for dusting
  • olive oil for deep frying
  • 8 leaves baby cos lettuce
  • 4 limes, cut into wedges
  • 4 slices ciabatta, toasted
  • 1 tbsp sea salt
  • 1 tbsp chilli flakes
  • 1 tbsp Sichuan peppercorns
  • 2 egg yolks
  • 3 tbsp rice vinegar
  • ½ tbsp sugar
  • 400ml grapeseed oil


  1. For the chilli salt, toast the sea salt, chilli flakes and peppercorns in a pan for 5 minutes, tossing often. Blend in a small food processor or coffee grinder.
  2. For the aïoli, whizz the egg yolks, rice vinegar, sugar and 1 tsp salt in a blender. Slowly drizzle in the grapeseed oil until the mixture thickens and emulsifies.
  3. Score the inside of the squid with a sharp knife and cut into bite-sized pieces. Fill a pan a third full with oil and heat. Test the heat by dropping in a small piece of bread - if it sizzlesnd floats to the top, the oil is hot enough. Toss the squid in flour and deep-fry, in batches, for 30 seconds. Drain on kitchen paper and sprinkle over a pinch of the chilli salt.
  4. To serve, put some chilli squid in each lettuce leaf and serve with a lime wedge, some aïoli and a slice of ciabatta.
Prep. Time: 15 minutes
Cook Time: 10 minutes
Serves: 4 people
Difficulty: Medium
Cuisine: Fish
Main Ing.: Fish
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