Another dish which, like ceviche, demands that the produce be absolutely super fresh! This dish is very popular in the South of France and in the French Basque region. In the south it is called “supion”, and in the Basque region it is called “chipiron”. But it is in fact small calamari. I like it fried this way with the squid coated in spices breadcrumbs and deep fried until golden, then served with the perfect garlic mayonnaise. It’s best to use Panko breadcrumbs, which are easily found in supermarkets. Funnily enough, Panko means breadcrumbs! They are processed to form flakes rather than fine crumbs, so create a crispier coating.
© 2021 All rights reserved. Published by Nourish.