- 4 fresh squid, whole
- 1 tablespoon freshly ground black pepper
- ½ teaspoon five-spice powder
- ½ teaspoon sea salt
- ½ teaspoon chilli powder
- 100g plain flour
- Rapeseed oil
For the aioli:
- 2 egg yolks
- 1 dessertspoon white wine vinegar
- 1 garlic clove, crushed
- ½ teaspoon Dijon mustard
- 170ml rapeseed oil
- 50ml extra virgin olive oil
- 1 tablespoon chopped flat-leaf parsley
- To make the aioli, put the yolks in a bowl and add the vinegar, garlic, mustard and a pinch
of sea salt and stir well.
- Mix the oils in a large measuring jug and gradually add into the yolk mixture, whisking all
the time. Add the oil very slowly so that the emulsion doesn't split. Continue to whisk until
the aioli thickens, add in the chopped parsley.
- If you prefer you can ask the fishmonger to prepare the squid for you. If preparing it
yourself, start by cutting the tentacles off and remove the beak. Pull the entrails out and
discard. Remove the quill from the sac and pull off the wings. Also, pull off any grey
membrane and rinse the sac. Score the wings and cut the squid into thin rings.
- Mix the pepper, five-spice powder, sea salt, chilli powder and plain flour together in a
shallow dish. Add the squid to the dry ingredients, coating each ring well.
- Place a saucepan with rapeseed oil over a high heat and drop the squid rings into the hot oil and deep fry for 2-3 minutes. Remove the squid and drain on kitchen paper.
- Serve immediately with the aioli.