GILL MELLER’S Crispy squid with charred red pepper rouille

Here’s a slight twist on classic fried squid with garlic mayonnaise. We’re making a rich rouille style sauce using charred sweet red peppers, garlic, Stonegate Estate egg yolks and good quality olive oil. It’s a punchy, deep flavoured sauce that you’ll often see served alongside fish soup, that’s why it works so well with the squid. I’ve tweaked the batter to use up the Stonegate Estate egg whites, they give it a slightly puffed quality which I really like.

Preparation time 15 minutes | Cook time 10 minutes | Serves 6 to 8, tapas style

INGREDIENTS

For the batter

50g cornflour

50g plain flour

2 Stonegate Estate Organic egg whites, lightly whisked

Just enough fizzy water to make a loose batter

For the squid

500g whole squid, cleaned, bodies cut into 1cm rings, tentacles left whole or halved if large

500ml sunflower oil, for deep frying

Sea salt and freshly ground black pepper

Lemon wedges, to serve

For the charred red pepper rouille

2 garlic cloves

2 medium Romano peppers

1/2 teaspoon smoked paprika, hot or mild

2 Stonegate Estate egg yolks

180ml olive oil

A small handful of fresh white breadcrumbs

Juice of 1/2 lemon

Maldon salt and freshly ground black pepper

METHOD

  1. Place the red peppers under a hot grill and cook for about 5 minutes on each side, until softened and the skin is blistered and lightly charred. Transfer to a bowl, cover, and leave to cool a little, then peel away the skin. Halve the peppers, remove the seeds and roughly chop the flesh.
  2. Put the garlic, chopped pepper, smoked paprika, Stonegate Estate egg yolks and breadcrumbs into a blender or food processor and work to a smooth paste. With the motor running, slowly pour in the olive oil so it emulsifies into a thick, smooth sauce. Finish with the lemon juice and a good seasoning of salt and pepper. Set aside.
  3. Combine the cornflour, plain flour and a pinch of salt in a bowl. Work in the whisked Stonegate Estate egg whites and just enough sparkling water to make a loose, single cream consistency batter.
  4. Pour the sunflower oil into a wok or deep saucepan so it comes halfway up the sides and place over a medium high heat. Heat the oil to 180C, or until a cube of bread turns golden and crisp in about a minute.
  5. Toss the squid in the batter so it is well coated, then let any excess drip off.
  6. Carefully lower the squid in batches into the hot oil and fry for 3 to 4 minutes until golden and crisp. Lift out with a slotted spoon and drain on kitchen paper. Let the oil come back up to temperature between batches.
  7. Pile the hot squid onto a serving dish, season with a little extra salt and serve straight away with the rouille alongside and lemon wedges for squeezing.
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