Gastronomixs

Crispy squid rings with salt, pepper, coriander, and fennel seeds

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.

Crispy squid rings with salt, pepper, coriander, and fennel seeds

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Ingredients

1

kg

squid

175

g

tempura, flour

50

g

Trisol

200

g

water, icy cold

 

 

salt, pepper, ground coriander seeds, and fennel seeds

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 seeds in a mortar and mix with the salt, pepper, and ground coriander.
  • 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 a salt and spice mixture of your choice (e.g. with Japanese seven-spice blend).

Serving suggestions

  • Serve as a snack or as tapas with a lemon mayonnaise.
  • Serve with a tomato and finely-sliced fennel salad.

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