Gastronomixs

Crispy squid rings

A firm favourite that, unfortunately, is often not prepared as well as it should be. This is a simple but very tasty way to prepare squid. The Trisol and tempura combine to create a super crispy end result.

Makes 1kg.

Crispy squid rings

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Ingredients

1

kg

squid

20

g

fennel seeds

20

g

coriander seeds

175

g

tempura, flour

50

g

Trisol

As needed:

 

salt and pepper

Preparation method

  • Clean the squid as described in the basic recipe.
  • Cut the tube (the body) into rings and pat dry well.
  • Grind the fennel and coriander seeds in a mortar and mix with the salt and pepper.
  • Prepare the tempura batter by mixing the tempura flour and Trisol in a bowl.
  • Now add the ice-cold water (tempura batter is allowed to have a few clumps).
  • Dredge the squid rings in the tempura flour and then immediately in the batter and deep-fry at 160°C until golden brown and crispy.
  • Drain on paper towels and season with the spice mixture.

Serving suggestions

  • Vary by using different spice mixtures, for example Japanese 7-spice powder.
  • Serve as a snack or as tapas with a lemon mayonnaise.
  • Serve with a tomato and finely-sliced fennel salad.

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