eCook Meal
Lemon & Za’atar Crumbed Squid
with roasted carrots & a lemony-yoghurt
There’s nothing quite like crispy fried squid to kick a seafood craving to the curb. We’ve given it a UCOOK twist by adding Za’atar to the golden crumb. Accompanied by sweet carrot wedges and a lemony-yoghurt dip. Next level yummy!
Serving guide
Choose your portion size.
KEEP CALM AND Carrot ON
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SO ZESTY, BESTIE
In a small bowl, combine the Yoghurt, a ¼ of the lemon juice, and seasoning. Set aside. In a separate bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning. Set aside.
YOU’VE GOTTA BE SQUIDDING ME
Cut the squid in half lengthwise and pat dry with paper towel. Place in a bowl along with ½ the flour and seasoning. Toss until coated. In a shallow dish, whisk 1 egg with ½ a tsp of water. In a second dish, combine the spice & crumbs and the remaining flour.
OTHER FISH TO FRY
Dip the squid in egg first, then coat in the spice & crumbs mixture. Shake off any excess crumb. Place a deep pot over medium-high heat with 4-5cm of oil. When hot, carefully lower the crumbed squid into the hot oil and fry for 2-3 minutes or until golden and cooked through. Drain on paper towel and season.
GRAB THE NAPKINS!
Plate up the roasted Carrot wedges. Serve with the golden crumbed squid and the dressed salad leaves. Drizzle the remaining lemon juice over the squid. Side with the lemony-Yoghurt for dunking. Look at you, Chef!
KEEP CALM AND Carrot ON
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SO ZESTY, BESTIE
In a small bowl, combine the Yoghurt, a ¼ of the lemon juice, and seasoning. Set aside. In a separate bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning. Set aside.
YOU’VE GOTTA BE SQUIDDING ME
Cut the squid in half lengthwise and pat dry with paper towel. Place in a bowl along with ½ the flour and seasoning. Toss until coated. In a shallow dish, whisk 1 egg with ½ a tsp of water. In a second dish, combine the spice & crumbs and the remaining flour.
OTHER FISH TO FRY
Dip the squid in egg first, then coat in the spice & crumbs mixture. Shake off any excess crumb. Place a deep pot over medium-high heat with 4-5cm of oil. When hot, carefully lower the crumbed squid into the hot oil and fry for 2-3 minutes or until golden and cooked through. Drain on paper towel and season.
GRAB THE NAPKINS!
Plate up the roasted Carrot wedges. Serve with the golden crumbed squid and the dressed salad leaves. Drizzle the remaining lemon juice over the squid. Side with the lemony-Yoghurt for dunking. Look at you, Chef!
KEEP CALM AND Carrot ON
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SO ZESTY, BESTIE
In a small bowl, combine the Yoghurt, a ¼ of the lemon juice, and seasoning. Set aside. In a separate bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning. Set aside.
YOU’VE GOTTA BE SQUIDDING ME
Cut the squid in half lengthwise and pat dry with paper towel. Place in a bowl along with ½ the flour and seasoning. Toss until coated. In a shallow dish, whisk 2 eggs with 1 tsp of water. In a second dish, combine the spice & crumbs and the remaining flour.
OTHER FISH TO FRY
Dip the squid in egg first, then coat in the spice & crumbs mixture. Shake off any excess crumb. Place a deep pot over medium-high heat with 4-5cm of oil. When hot, carefully lower the crumbed squid into the hot oil and fry for 2-3 minutes or until golden and cooked through. You may have to do this step in batches. Drain on paper towel and season.
GRAB THE NAPKINS!
Plate up the roasted Carrot wedges. Serve with the golden crumbed squid and the dressed salad leaves. Drizzle the remaining lemon juice over the squid. Side with the lemony-Yoghurt for dunking. Look at you, Chef!
KEEP CALM AND Carrot ON
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SO ZESTY, BESTIE
In a small bowl, combine the Yoghurt, a ¼ of the lemon juice, and seasoning. Set aside. In a separate bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning. Set aside.
YOU’VE GOTTA BE SQUIDDING ME
Cut the squid in half lengthwise and pat dry with paper towel. Place in a bowl along with ½ the flour and seasoning. Toss until coated. In a shallow dish, whisk 2 eggs with 1 tsp of water. In a second dish, combine the spice & crumbs and the remaining flour.
OTHER FISH TO FRY
Dip the squid in egg first, then coat in the spice & crumbs mixture. Shake off any excess crumb. Place a deep pot over medium-high heat with 4-5cm of oil. When hot, carefully lower the crumbed squid into the hot oil and fry for 2-3 minutes or until golden and cooked through. You may have to do this step in batches. Drain on paper towel and season.
GRAB THE NAPKINS!
Plate up the roasted Carrot wedges. Serve with the golden crumbed squid and the dressed salad leaves. Drizzle the remaining lemon juice over the squid. Side with the lemony-Yoghurt for dunking. Look at you, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R30.90
for 4 servings · R7.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Squid Heads & Tubes
- Spice & Crumbs
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lemon & Za’atar Crumbed Squid?
The preparation time for Lemon & Za’atar Crumbed Squid with roasted carrots & a lemony-yoghurt is between 20 and 35 minutes.
What is the total time required to make Lemon & Za’atar Crumbed Squid with roasted carrots & a lemony-yoghurt?
The total time required to make Lemon & Za’atar Crumbed Squid with roasted carrots & a lemony-yoghurt is between 35 and 55 minutes.
How many servings does Lemon & Za’atar Crumbed Squid provide?
4 servings
What are the main ingredients in Lemon & Za’atar Crumbed Squid?
Cake Flour, Carrot, Lemon Juice, NOMU Roast Rub, Salad Leaves, Spice & Crumbs, Squid Heads & Tubes, Yoghurt
What is the nutritional information of Lemon & Za’atar Crumbed Squid?
Calories: 428, Carbs: 69 grams, Fat: grams, Protein: 32 grams, Sugar: 13.1 grams, Salt: 672 grams
How do I prepare Lemon & Za’atar Crumbed Squid?
OTHER FISH TO FRY: Dip the squid in egg first, then coat in the spice & crumbs mixture. Shake off any excess crumb. Place a deep pot over medium-high heat with 4-5cm of oil. When hot, carefully lower the crumbed squid into the hot oil and fry for 2-3 minutes or until golden and cooked through. Drain on paper towel and season. KEEP CALM AND CARROT ON: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. GRAB THE NAPKINS!: Plate up the roasted carrot wedges. Serve with the golden crumbed squid and the dressed salad leaves. Drizzle the remaining lemon juice over the squid. Side with the lemony-yoghurt for dunking. Look at you, Chef! SO ZESTY, BESTIE: In a small bowl, combine the yoghurt, a ¼ of the lemon juice, and seasoning. Set aside. In a separate bowl, dress the rinsed salad leaves with a drizzle of oil and seasoning. Set aside. YOU’VE GOTTA BE SQUIDDING ME: Cut the squid in half lengthwise and pat dry with paper towel. Place in a bowl along with ½ the flour and seasoning. Toss until coated. In a shallow dish, whisk 1 egg with ½ a tsp of water. In a second dish, combine the spice & crumbs and the remaining flour.
What should be prepared from my kitchen to make Lemon & Za’atar Crumbed Squid?
Cake Flour, Carrot, Lemon Juice, NOMU Roast Rub, Salad Leaves, Spice & Crumbs, Squid Heads & Tubes, Yoghurt
How many calories does Lemon & Za’atar Crumbed Squid have?
428 calories
How much fat content does Lemon & Za’atar Crumbed Squid have?
grams