Pan-Fried Chilli Squid with Garlic Mayonnaise

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

French Countryside Cooking

French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

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.

Ingredients

  • 4 squid, about 175g/6oz each
  • 200 g/7 oz/2 cups panko breadcrumbs
  • 1 tsp dried chilli flakes
  • 3 eggs, beaten
  • 2 red chillies, deseeded and finely chopped
  • 100 g/ oz/heaped ¾ cup plain (all-purpose) flour
  • 2 tbsp sunflower oil
  • 80 g/ oz unsalted butter
  • 4 tbsp very finely chopped flat-leaf parsley leaves

For the Garlic Mayonnaise

  • 2 egg yolks
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 150 ml/5 fl oz/scant ⅔ cup sunflower oil
  • 2 garlic cloves, crushed to a paste
  • grated zest of 1 lime
  • sea salt and freshly ground black pepper

Method

  1. Start by preparing the squid. Wash them thoroughly, then pat dry, remove the tentacles and leave to one side, then remove and discard the beak. Cut the body in half lengthways, then rinse and pat dry again. Cut the body in half lengthways once more so you have 4 pieces for each squid, plus the tentacles. Pat dry with paper towel.
  2. To make the garlic mayonnaise, put the egg yolks, vinegar and mustard in a medium bowl and whisk together. Whisking continuously, drizzle in the oil a little at a time until the mayonnaise is thick and creamy. Add the crushed garlic and lime zest and season with salt and pepper to taste. Cover and put in the refrigerator until ready to serve.
  3. Put the breadcrumbs into a food processor with the dried chilli and blitz to a fine powder. Pour onto a plate. Break the eggs into a bowl and whisk with the chopped fresh chilli. Put the flour on a plate. Pass the squid through the flour, then drop into the chilli egg and finally into the chilli breadcrumbs, tossing to coat on all sides.
  4. Heat a frying pan (skillet) over a medium-high heat. Add the oil and half the butter and when the butter is foaming, add half the squid and pan-fry for 2–3 minutes, turning once, until golden brown and crunchy. Drain on paper towel, then repeat with the remaining butter and squid.
  5. Pile the squid on a large plate, scatter the parsley over the top and put it in the centre of the table with the garlic mayonnaise and let everyone help themselves.