Deep-Fried Squid with Almonds and Bulgur

Name: Deep-Fried Squid with Almonds and Bulgur
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 medium-sized squid; 5 tablespoons plain flour, seasoned with salt and pepper; 5 tablespoons plain flour, seasoned with salt and pepper; 3 eggs; 75 g fine bulgur wheat (see Lebanese and Turkish Suppliers); 175 g whole blanched almonds, finely chopped; 1 lemon, quartered; 750 ml sunflower oil for deep-frying; 5 tablespoons plain flour, seasoned with salt and pepper; sea salt and black pepper; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a Lebanese version of the classic deep-fried squid, with the added dimension of bulgur for crunch and almonds for a nutty flavour.

Ingredients

4 medium-sized squid
175 g whole blanched almonds, finely chopped
75 g

Europe
Asia
Africa
Morocco
Spain
Lebanon
Fish course
Starter
Pescatarian
Spicy
Mediterranean

Method

Clean the squid by first gently pulling the tentacles and wings free from the body. Keep the tentacles intact by cutting just above where the tentacles join, remove the eyes and mouth and discard. Clean out the guts from the body cavity and remove any skin. Slice the body into 1.5cm rings. Store the rings, tentacles and wings in the fridge until ready to use.

Toss the almonds with the b