Serves: 4 • Prep: 30 minutes • Cooking: 2 minutes • Difficulty: Very easy
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Ingredients
Squid: 500g raw weight
For the batter:
- Flour: 75 g
- Cornflour: 5 g
- Baking powder: 5 g
- Olive oil: 12 g
- Sparkling water: 90 g
- A pinch of salt
- Squid ink: 2.5 g
For the sauce:
- Homemade mayonnaise: 80 g
- Moutarde au Piment d’Espelette Pommery®: 80 g
Method: Mixed Squid Fritters with Creamy Moutarde au Piment d'Espelette Pommery® Sauce
Batter:
- Mix all the ingredients in order, except the squid ink.
- Divide into 2 equal parts and add the ink to one of them, giving you a plain batter and a squid-ink batter.
Squid:
- Remove the outer skin from the squid, remove the quill and clean out the inside. Wash thoroughly. Cut into 5 mm-wide rings.
- Dip half the squid rings in the plain batter and the other half in the ink batter.
- Deep-fry at 180°C (355°F). Drain and place on paper towel. Sprinkle with fine salt.
Sauce:
- Mix the homemade mayonnaise with the Moutarde au Piment d’Espelette Pommery®. Add more to taste.
