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Recipes Squids
Fried Squid A L’anglaise With Basil Aioli
- For the crust
In a mixing bowl, we combine the breadcrumbs and the lemon zest. - For the squid
We cut the squid in slices as thick as our index finger. We prepare a bowl with the flour, seasoning and paprika. In another bowl, we beat the eggs with the water. In a third bowl, we put the breadcrumb crust. Next, we pané à l’ anglaise. We roll the squid into the flour, dust off the excess, soak in the egg, drain and coat with the breadcrumbs. We apply this process twice for each slice of squid. We fry in sunflower oil at 200 °C, until golden brown. - For the basil aioli
In a blender, we mix the lemon juice, garlic and basil. We combine this mix with the mayonnaise and the basil pesto.
Ingredients:
- 1 package of whole Pescanova squid
- breadcrumbs, for pané
- flour, for pané
- 4 eggs
- 60ml water
- lime and zest of 2 lemons
- 1 level tsp sweet paprika
- sunflower oil, for frying
- 200g mayonnaise
- 2 garlic cloves, finely chopped
- 10g fresh basil
- 1 tsp basil pesto
- salt
- pepper
