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!
Lemon & Za’atar Crumbed Squid
Lemon & Za’atar Crumbed Squid
with roasted carrots & a lemony-yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Carrot
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Salad Leaves
- Spice & Crumbs
- Squid Heads & Tubes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
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!
Carrot - 240g
NOMU Roast Rub - 10ml
Low Fat Plain Yoghurt - 30ml
Lemon Juice - 15ml
Salad Leaves - 20g
Squid Heads & Tubes - 150g
Cake Flour - 30ml
Spice & Crumbs - 60ml
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!
Carrot - 480g
NOMU Roast Rub - 20ml
Low Fat Plain Yoghurt - 60ml
Lemon Juice - 30ml
Salad Leaves - 40g
Squid Heads & Tubes - 300g
Cake Flour - 60ml
Spice & Crumbs - 120ml
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!
Carrot - 720g
NOMU Roast Rub - 30ml
Low Fat Plain Yoghurt - 90ml
Lemon Juice - 45ml
Salad Leaves - 60g
Squid Heads & Tubes - 450g
Cake Flour - 90ml
Spice & Crumbs - 180ml
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!
Carrot - 960g
NOMU Roast Rub - 40ml
Low Fat Plain Yoghurt - 125ml
Lemon Juice - 60ml
Salad Leaves - 80g
Squid Heads & Tubes - 600g
Cake Flour - 125ml
Spice & Crumbs - 240ml
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, Low Fat Plain Yoghurt, NOMU Roast Rub, Salad Leaves, Spice & Crumbs, Squid Heads & Tubes
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?
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. 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! 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.
What should be prepared from my kitchen to make Lemon & Za’atar Crumbed Squid?
Cake Flour, Carrot, Lemon Juice, Low Fat Plain Yoghurt, NOMU Roast Rub, Salad Leaves, Spice & Crumbs, Squid Heads & Tubes
How many calories does Lemon & Za’atar Crumbed Squid have?
428 calories
How much fat content does Lemon & Za’atar Crumbed Squid have?
grams
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