Squid can be an intimidating ingredient to cook, even for the professionals, but it’s called Adventurous Foodie for a reason! We’ll show you step-by-step how to conquer this culinary fear by making a seafood feast of spicy flour-coated squid, served with crispy potato and an almond & piquant pepper salad for freshness. A squeeze of lemon juice, a few dollops of curry mayo and there you have, Chef!
Golden Squid & Curried Mayo
Golden Squid & Curried Mayo
with toasted almonds
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Green Leaves
- Lemon Juice
- Mayo
- Medium Curry Powder
- Piquanté Peppers
- Potato
- Spiced Flour
- Spring Onion
- Squid Heads & Tubes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
CRISPY Potato
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY Mayo
In a small bowl, combine the Mayo and the curry powder (to taste). Loosen with water in 5ml increments until a drizzling consistency. Season and set aside. Loosen with water in 5ml increments until a drizzling consistency. Season and set aside.
NUTTY SALAD
To a salad bowl, add the green leaves and toss through the peppers, ½ the lemon juice (to taste), ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
SPICY SQUIC
Place the spiced flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Coat in the flour, shaking off any excess on completion. When the oil is very hot, fry the squid in batches until cooked through and crispy, 2-4 minutes per batch (use tongs if you have them!). Remove from the pan and drain on paper towel. Season while hot.
YOU MADE THAT!
Plate up the golden Potato wedges and side with the fresh dressed salad. Serve the crispy squid drizzled with the remaining lemon juice. Drizzle with the mayo and garnish with the remaining nuts and spring onion.
CRISPY Potato
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY Mayo
In a small bowl, combine the Mayo and the curry powder (to taste). Loosen with water in 5ml increments until a drizzling consistency. Season and set aside. Loosen with water in 5ml increments until a drizzling consistency. Season and set aside.
NUTTY SALAD
To a salad bowl, add the green leaves and toss through the peppers, ½ the lemon juice (to taste), ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
SPICY SQUIC
Place the spiced flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Coat in the flour, shaking off any excess on completion. When the oil is very hot, fry the squid in batches until cooked through and crispy, 2-4 minutes per batch (use tongs if you have them!). Remove from the pan and drain on paper towel. Season while hot.
YOU MADE THAT!
Plate up the golden Potato wedges and side with the fresh dressed salad. Serve the crispy squid drizzled with the remaining lemon juice. Drizzle with the mayo and garnish with the remaining nuts and spring onion.
CRISPY Potato
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY Mayo
In a small bowl, combine the Mayo and the curry powder (to taste). Loosen with water in 5ml increments until a drizzling consistency. Season and set aside. Loosen with water in 5ml increments until a drizzling consistency. Season and set aside.
NUTTY SALAD
To a salad bowl, add the green leaves and toss through the peppers, ½ the lemon juice (to taste), ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
SPICY SQUIC
Place the spiced flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Coat in the flour, shaking off any excess on completion. When the oil is very hot, fry the squid in batches until cooked through and crispy, 2-4 minutes per batch (use tongs if you have them!). Remove from the pan and drain on paper towel. Season while hot.
YOU MADE THAT!
Plate up the golden Potato wedges and side with the fresh dressed salad. Serve the crispy squid drizzled with the remaining lemon juice. Drizzle with the mayo and garnish with the remaining nuts and spring onion.
CRISPY Potato
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY Mayo
In a small bowl, combine the Mayo and the curry powder (to taste). Loosen with water in 5ml increments until a drizzling consistency. Season and set aside. Loosen with water in 5ml increments until a drizzling consistency. Season and set aside.
NUTTY SALAD
To a salad bowl, add the green leaves and toss through the peppers, ½ the lemon juice (to taste), ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
SPICY SQUIC
Place the spiced flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Coat in the flour, shaking off any excess on completion. When the oil is very hot, fry the squid in batches until cooked through and crispy, 2-4 minutes per batch (use tongs if you have them!). Remove from the pan and drain on paper towel. Season while hot.
YOU MADE THAT!
Plate up the golden Potato wedges and side with the fresh dressed salad. Serve the crispy squid drizzled with the remaining lemon juice. Drizzle with the mayo and garnish with the remaining nuts and spring onion.
Frequently Asked Questions
What is the preparation time for Golden Squid & Curried Mayo?
The preparation time for Golden Squid & Curried Mayo with toasted almonds is between 20 and 35 minutes.
What is the total time required to make Golden Squid & Curried Mayo with toasted almonds?
The total time required to make Golden Squid & Curried Mayo with toasted almonds is between 40 and 55 minutes.
How many servings does Golden Squid & Curried Mayo provide?
4 servings
What are the main ingredients in Golden Squid & Curried Mayo?
Almonds, Green Leaves, Lemon Juice, Mayo, Medium Curry Powder, Piquanté Peppers, Potato, Spiced Flour, Spring Onion, Squid Heads & Tubes
What is the nutritional information of Golden Squid & Curried Mayo?
Calories: 674, Carbs: 70 grams, Fat: grams, Protein: 34.5 grams, Sugar: 11.4 grams, Salt: 599 grams
How do I prepare Golden Squid & Curried Mayo?
YOU MADE THAT!: Plate up the golden potato wedges and side with the fresh dressed salad. Serve the crispy squid drizzled with the remaining lemon juice. Drizzle with the mayo and garnish with the remaining nuts and spring onion. SPICY SQUIC: Place the spiced flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Coat in the flour, shaking off any excess on completion. When the oil is very hot, fry the squid in batches until cooked through and crispy, 2-4 minutes per batch (use tongs if you have them!). Remove from the pan and drain on paper towel. Season while hot. NUTTY SALAD: To a salad bowl, add the green leaves and toss through the peppers, ½ the lemon juice (to taste), ½ the nuts, a drizzle of olive oil and seasoning. Set aside. CURRY MAYO: In a small bowl, combine the mayo and the curry powder (to taste). Loosen with water in 5ml increments until a drizzling consistency. Season and set aside. Loosen with water in 5ml increments until a drizzling consistency. Season and set aside. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISPY POTATO: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Golden Squid & Curried Mayo?
Almonds, Green Leaves, Lemon Juice, Mayo, Medium Curry Powder, Piquanté Peppers, Potato, Spiced Flour, Spring Onion, Squid Heads & Tubes
How many calories does Golden Squid & Curried Mayo have?
674 calories
How much fat content does Golden Squid & Curried Mayo have?
grams
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