Squid, aioli, pickled jalapeño, lime
Ingredients
120g Squid portion, cleaned and finely criss-cross scored
Milk
25g Gluten-free flour
20g Ailoi
1g Togarashi chilli
1x Lime cheek
Author:
Allergies: Shellfish, Egg, Mustard, Sulphites, Milk, Sesame seeds
MOP
- Remove the prepped squid from the milk directly into the gluten free flour ensuring the squid is throughly coated in the flour. Place the squid in the fryer at 180c and fry till golden brown, 3- 4 minutes maximum.
- Remove the squid from the fryer to a jay clothe and season with fine salt, black pepper and togarashi seasoning
- Plate on a small dish as per the photo below.