Squid fritters Recipe

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serves:

4

Skill:

easy

Prep:

30 min

Cooking:

5 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Woman’s Weekly have updated a tasty fish dish from their March 1953 issue. Using squid instead of herring roes, they’ve made it easier and cheaper

Ingredients

  • About 500g (1lb) cleaned, ready to cook squid, thawed if frozen
  • Oil, for deep-fat frying
  • Hot chilli sauce, to serve
  • For the batter
  • 125g (4oz) plain flour
  • 1 x 7g sachet easy-blend dried yeast
  • Salt and ground black pepper
  • 1-2 tsp olive oil or melted butter

Method

  • To make the batter: Sift the flour into a bowl. Add the yeast and seasoning. Make a well in the centre, then gradually pour in 200ml (7fl oz) warm water and the oil, or melted butter, and mix in the flour to make a smooth batter. Leave to stand for 20 mins.

  • Cut the squid into thick slices. Heat the oil in a deep-fat fryer or a large pan. Dip a few pieces of squid into the batter, then add them to the hot fat and cook for 2-3 mins, until evenly browned and crispy. Fry in batches, draining on kitchen paper. Serve with hot chilli sauce.

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This recipe was taken from a feature called 'fish dishes that most men will enjoy for a change.'