Crispy zaatar squid with olive & sundried tomato mayo

Name: Crispy zaatar squid with olive & sundried tomato mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 x 300g packs frozen squid rings; 3 tbsp Cooks’ Ingredients Zaatar, plus extra for dusting; 1 tbsp garlic granules; ½ tsp baking powder; 1 British Blacktail Free Range Medium Egg white, lightly beaten with a fork; 5 cm vegetable oil, for deep frying; 8 tbsp plain flour; 1 lemon, wedges, to serve

These Mediterranean flavours John Gregory-Smith has combined work so well together.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseStarter
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 300g packs frozen squid rings
3 tbsp Cooks’ Ingredients Zaatar, plus extra for dusting
1 tbsp garlic granules
½ tsp baking powder
1 British Blacktail Free Range Medium Egg white, lightly beaten with a fork
5 cm vegetable oil, for deep frying
8 tbsp plain flour
1 lemon, wedges, to serve

For the mayo

125g mayonnaise
2 tbsp Waitrose Kalamata Olive & Sun-Dried Tomato Tapenade

Place the squid into a large bowl of water and leave for 10-15 minutes, or until fully defrosted. Drain, then pat dry with kitchen paper
Put the zaatar, garlic granules, baking powder and a pinch of salt into a mixing bowl and combine. Add the squid and toss together so the spices coat the squid, then add the egg white. Mix well and leave to one side.
For the mayo, mix the mayonnaise, tapenade and a pinch of salt in a small serving bowl. Preheat the oven to 150ºC, gas mark 2.
Heat the oil in a deep, wide saucepan. Put ¼ of the squid into a shallow bowl. Scatter over 2 tbsp of the flour and lightly toss to coat. Carefully lower the squid into the hot oil and cook for 2-3 minutes, or until crisp, golden, piping hot and and cooked through. Remove with a slotted spoon and drain on kitchen paper, then keep warm in the oven on a baking tray. Repeat with the rest of the squid, in batches. Place on a serving dish and season with salt and a pinch of zaatar. Serve immediately, with the olive and sundried tomato mayonnaise