Fried Squid with Tomato Salad

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Fried squid with tomato salad
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Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Squid tentacle (frozen or fresh)
300 grams Vine tomato
80 grams green Olives
1 handful flat-leaf parsley
30 grams Caper
freshly ground peppers
Fat (for cooking)
1 egg
100 grams Rice flour
100 grams Rice starch
1 pinch baking soda
Pastry flour (for dusting)
How healthy are the main ingredients?
Oliveparsleyegg

Preparation steps

1.

Thaw squid, if necessary. Rinse and pat dry well inside and out with paper towels. Rinse and chop tomatoes. Halve olives. Rinse and shake dry parsley, pluck off leaves and chop. Combine tomatoes, olives, capers and parsley. Season with pepper.

2.

Freeze 270 ml of water (approximately 1 cup) for 20 minutes. Heat oil in a large saucepan or in a deep fryer to 170°C (approximately 338°F). Whisk egg with water until foamy, add rice flour, rice starch and baking soda.

3.

Coat squid tubes with flour and dip into batter, few pieces at a time, cook for about 1-2 minutes in hot oil or until golden brown. Remove with a slotted spoon and drain on paper towels. Arrange together with salad on plates and serve immediately.