Deep fried squid with green tahini

Name: Deep fried squid with green tahini
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 800 g prepared squid, from the fish counter; 5 tbsp plain flour; 5 tbsp cornflour; 1 tsp sea salt flakes, plus more to serve; 1½ L Approx 1.5L ground nut oil or vegetable oil, for deep frying; Lemon wedges, to serve

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.

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Serves6
CourseStarter
Prepare25 mins
Cook15 mins
Total time40 mins

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Ingredients

800g prepared squid, from the fish counter
5 tbsp plain flour
5 tbsp cornflour
1 tsp sea salt flakes, plus more to serve
1½ 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

Method

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