Waitrose and Partners
Deep fried squid with green tahini

Deep fried squid with green tahini

Diana Henry loves this green sauce with roast vegetables, cucumber and pomegranate salad, fried chicken, lamb or whole baked fish as well as the squid.

0 out of 5 stars(0) Rate this recipe
  • Serves6
  • CourseStarter
  • Prepare25 mins
  • Cook15 mins
  • Total time40 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.


  • 800g prepared squid, from the fish counter
  • 5 tbsp plain flour
  • 5 tbsp cornflour
  • 1 tsp sea salt flakes, plus more to serve
  • L Approx 1.5L ground nut oil or vegetable oil, for deep frying
  • Lemon wedges, to serve

For the tahini sauce

  • 1 lemon, juice, to taste
  • 25g pack coriander, leaves only
  • 25g pack flat leaf parsley, leaves only
  • 2 cloves garlic, to taste, roughly chopped
  • 125g Cooks’ Ingredients Tahini
  • 2 tbsp extra virgin olive oil


  1. To make the tahini sauce, whizz everything together in a blender (start with the juice of ½ lemon, adding more to taste), with 100ml water and a pinch of salt. The lemon will thicken the tahini so you may need to adjust the quantity of water and the seasoning.

  2. Cut the squid bodies into rings 1.5cm thick. Halve the larger tentacles. Check for any tough pieces of remaining cartilage and remove.

  3. Mix the flours with the salt. Dry the squid with paper towels – if wet, it spits when it hits the oil – and toss it in the flour mixture. As you do, spread the squid out on a baking sheet, making sure it doesn’t overlap. Have another baking sheet ready, covered with a double layer of kitchen paper.

  4. Put 5cm depth oil into a large deep pan and heat to 180°C. Deep fry the squid pieces for 2 minutes in about 4 batches, turning with a slotted spoon, until cooked through, golden and crisp. Remove to the kitchen paper to absorb excess oil, then scatter with salt. Serve with the tahini sauce and lemon wedges.

Cook’s tip

Instead of cutting up the squid yourself, you could use 3 x 250g packs frozen squid rings, defrosted, instead.


Typical values per serving when made using specific products in recipe


2,190kJ/ 526kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet