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 it, Chef!
Serving guide
Choose your portion size.
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.
NUTTY SALAD
To a salad bowl, add the salad 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 SQUID
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.
NUTTY SALAD
To a salad bowl, add the salad 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 SQUID
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.
NUTTY SALAD
To a salad bowl, add the salad 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 SQUID
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.
NUTTY SALAD
To a salad bowl, add the salad 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 SQUID
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R116.91
for 4 servings · R29.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Piquanté Peppers needs 60 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 15% of packR8.85
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Lemon Juice needs 80 mlLemon Juice 500 ml 500 ml at R29.99 · 16% of packR4.80
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Medium Curry Powder needs 20 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Spring Onion needs 1Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Mayo needs 160 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 35% of packR40.44
Not in the Woolies basket — source these elsewhere:
- Squid Heads & Tubes
- Spiced Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Lemon Juice, Mayo, Medium Curry Powder, Piquanté Peppers, Potato, Salad Leaves, Spiced Flour, Spring Onion, Squid Heads & Tubes
What is the nutritional information of Golden Squid & Curried Mayo?
Calories: 677, Carbs: 70 grams, Fat: grams, Protein: 34.5 grams, Sugar: 10.8 grams, Salt: 270 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 SQUID: 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 salad 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. 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, Lemon Juice, Mayo, Medium Curry Powder, Piquanté Peppers, Potato, Salad Leaves, Spiced Flour, Spring Onion, Squid Heads & Tubes
How many calories does Golden Squid & Curried Mayo have?
677 calories
How much fat content does Golden Squid & Curried Mayo have?
grams