Squid in Black Bean Sauce/Deep-Fried Shallots

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Shallots

  • 75 g seasoned plain flour
  • 1 egg, whisked with 4 tbsp


To prepare the shallots

Place the seasoned flour onto a plate, put the egg and milk into a shallow bowl and the Panko breadcrumbs onto another plate. Dust the shallot rings with the seasoned flour, dip into the beaten egg, shaking off any excess as you lift them out, and then coat with the Panko breadcrumbs. Set aside on kitchen paper.