Ingredients
1 kg fresh squid tubes
1 green kiwifruit, diced
150 g flour
150 g cornflour
1 tsp SIDS CRAZY SALT
3 tsp SIDS SALT & PEPPER
150 ml milk
Rice bran oil, for frying
2 limes, halved
White sugar, for coating
50 g baby rocket
GARLIC AIOLI:--
3 egg yolks
1 tbsp SIDS RASPBERRY VINEGAR
4 cloves garlic
2 tsp French mustard
500 ml rice bran oil
Ground black pepper, to taste
Directions
GARLIC AIOLI: Place egg yolks, SIDS RASPBERRY VINEGAR, garlic and French mustard into a food processor and blitz on high speed. Add oil slowly in a fine stream until a mayonnaise type consistency has been reached. Season to taste.
SQUID: Remove the end of each tube and cut down one side so that the tubes open out flat. Wash well then score the inside of each tube to make a diamond effect. Slice squid into strips then place into a small bowl and toss with diced kiwifruit. Cover, refrigerate for no longer than 20 minutes then rinse.
In a large shallow dish, sift together the flours, SIDS CRAZY SALT and SIDS SALT & PEPPER. Dip squid strips into the milk then into the seasoned flour. Shallow fry the strips for a couple of minutes until golden brown and edges start to curl.
Cut the limes in half and dip in sugar. Fry the limes, cut side down, until caramelised and golden.
Serve squid on a bed of rocket & aioli and garnish with the limes.
