Squid, lime aioli, crispy basil, chilli.
Ingredients
90g Squid portion, cleaned and finely criss-cross scored
Milk
Gluten-free flour
Lime for zesting
20g Lime emulsion
1g Togarashi chilli
1x Lime cheek
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 ensuring that you zest a lime to order over the squid
Lime emulsion.
Ingredients
400g Homemade mayo
72g Lime juice
MOP
- Combine ingredients thoroughly and refrigerate till needed
Waiters Notes
Crispy squid with lime mayo, chilli and fried basil
Allergies: shellfish, egg, mustard, sulphites, milk