Crumbed arrowhead squid with smoked paprika alioli
Arrowhead squid can be found at most fish markets, but if they are not available, they can be replaced with southern calamari. Resist the frozen product; the flavour from fresh is unbeatable. Note that you will need to prepare the squid eight hours before cooking.
Crumbed arrowhead squid with smoked paprika alioli. Photo: Marina Oliphant
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400g cleaned arrowhead squid, cut into bite-size pieces
5 egg yolks
2 garlic cloves, crushed
vegetable oil for deep frying
150g panko crumbs
100g coarse fresh sourdough breadcrumbs
For the alioli
2 egg yolks
2 roasted garlic cloves
1 tsp smoked paprika
1 tsp lemon juice
1/2 tsp Dijon mustard
160ml olive oil
lime, to serve
Combine squid, yolks and garlic in a non-reactive container and refrigerate for eight hours.
For the alioli, whisk together yolks, roasted garlic, smoked paprika, lemon juice and mustard.
Whisking continuously, add the oil, starting a drop at a time, then in a thin, steady stream, until incorporated. Season to taste.
Heat vegetable oil in a deep fryer to 175C.
Combine panko and sourdough crumbs in a bowl and season to taste. Dip the squid in the crumbs, then deep-fry in batches, turning occasionally until golden (about 30 seconds).
Season and serve hot with alioli and lime cheeks.