This recipe comes from Citrus and Spice. If you can’t get
hold of lemon verbena, use the same quantity of lemon balm or 2 teaspoons
finely chopped lemon thyme.
the fishmonger to clean the squid for you. You need about 500g cleaned weight.
2 tablespoons granulated sugar
˝ teaspoon dried chilli flakes
2 ˝ tablespoons white wine vinegar
4 tablespoons finely chopped lemon verbena leaves
800g uncleaned weight, fresh squid
Corn oil for deep-frying
50g plain flour
salt and freshly ground black pepper
To make the dip measure 2 tablespoons granulated sugar and ˝
teaspoon dried chilli flakes in a small bowl.
Add 5 tablespoons boiling water and stir until the sugar has
Stir in the vinegar,
followed by the finely chopped the lemon verbena leaves.
Rinse the cleaned squid bodies inside and out under the cold
tap, making sure that any sand or gloopy bits is washed away.
If necessary, peel away any fine purple
coloured skin from the outside of the body. Slice into thick rounds
Trim the tentacles so that they are just held together by a
ring of flesh.
Rinse and if you
don’t like the suckers, scrape them off with the blunt side of a knife.
Dry both the squid rings and tentacles
on kitchen paper towelling.
they’re not sufficiently dry, too much flour will adhere to them and they’re
more liable to spit in the hot oil. Cover and chill until needed.
Half fill a deep-fat fryer or deep pan with oil.
If using a deep saucepan, clip on a
thermometer on to the side of the pan.
Heat to 180˚C.
the flour in a large mixing bowl and season with the salt and freshly ground
Mix in one third of
the squid, then shake off the excess flour before adding to the hot oil.
Fry for about 3 minutes or until
golden, remove and drain thoroughly on kitchen paper.
Place in a bowl.
Repeat the process with the remaining squid.
Season to taste with salt and serve a pile of golden squid
on each plate with a little bowl of sauce.