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    Recipes — deep fried

    Crispy Squid Salad

    This delicious crispy squid salad recipe is perfect for entertaining guests in those warmer months.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    sunflower oil, to deep-fry
        •    2 tbsps extra virgin olive oil
        •    2 long green chillies, thinly sliced
        •    2 tsps grated palm or brown sugar
        •    1 1/2 cups (240g) plain wholemeal flour
        •    2 eggs, lightly beaten with 1 tbsp water
        •    1 purple frisee (curly endive), leaves torn
        •    2 witlof (belgian endive), leaves separated
        •    1 1/2 tbsps each fish sauce and soy sauce
        •    500g baby squid, tentacles attached , cleaned, cut into 3cm pieces


    1. Half-fill a large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Combine flour and 2 tsp each freshly ground black pepper and sea salt flakes in a bowl. Place egg mixture in a separate bowl. In batches, dip the squid in egg, then coat in flour. Deep-fry for 2-3 minutes until golden. Drain on paper towel.
    2. Combine sauces, sugar and olive oil in a bowl. Place leaves on a platter, top with squid and chilli and drizzle with dressing.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/crispy-squid-salad/a5e8ade2-7e46-47a8-9de0-52271ce6bc63?r=recipes/collections/octopussquidrecipes&c=92d3acdf-e928-463f-a235-04d87eec849f/the%20best%20octopus%20and%20squid%20recipes

    Fried Prosciutto Tortellini

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1/2 tsp salt
        •    oil for frying
        •    2 large eggs
        •    2 tbsps 2% milk
        •    1 tsp garlic powder
        •    1 tbsp minced fresh parsley
        •    2 tbsps grated pecorino romano cheese
        •    1 package refrigerated prosciutto ricotta tortellini

    For tomato sauce:

        •    1/4 tsp salt
        •    1 tbsp olive oil
        •    1/4 tsp pepper
        •    1 can tomato puree
        •    1 tbsp minced fresh basil
        •    additional minced fresh basil
        •    3 tbsps finely chopped onion
        •    4 garlic cloves, coarsely chopped


    1. In a small bowl, whisk together eggs and milk. In another bowl, stir together the next five ingredients.
    2. In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels.
    3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil.
    4. Serve tortellini with tomato sauce for dipping.

    This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/fried-prosciutto-tortellini/

    Crisp Whitebait and Calamari with Quince Aioli

    Try this gourmet recipe - we guarantee your guests will be impressed.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    300g whitebait
        •    300g (2 cups) plain flour
        •    Vegetable oil, to deep-fry
        •    1kg cleaned squid hoods, cut into 1cm thick rings

    For the Quince Aioli:

        •    2 egg yolks
        •    3 garlic cloves
        •    1 tsp Dijon mustard
        •    500ml (2 cups) olive oil
        •    1 tbsp fresh lemon juice
        •    1 1/2 tbsps bought quince paste
        •    salt and freshly ground black pepper


    1. To make quince aioli, place garlic, egg yolks, lemon juice and mustard in the bowl of a food processor and process until pale and creamy. With the motor running, gradually add oil in a thin steady stream. Add quince paste and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.

    2. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Place flour in a bowl. Add one-third of the whitebait and calamari, and toss to evenly coat. Shake off any excess flour. Deep-fry for 30 seconds or until golden brown and tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining flour, whitebait and calamari, reheating oil between batches.

    3. Place on a serving platter and serve immediately with aioli.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crisp-whitebait-calamari-quince-aioli/15ee7e0c-08e1-4d1d-8b8c-c7d307005090

    New England Style Fried Clams

    The only part even remotely tricky of this recipe is finding the "corn flour," which is not the same thing as corn starch! Corn flour is just finely ground corn meal. The easiest way to find some is in the "ethnic" aisle where you find Louisiana foods. It's called "fish fry," and if you look at the ingredients it's just corn flour. If you absolutely can't find any, just use more regular flour. It'll be fine.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    oil for frying
        •    1 tsp of salt
        •    1/2 tsp cayenne
        •    1 cup all-purpose flour
        •    1 pound shucked clams
        •    1 cup corn flour, as in fishy fry mix
        •    1 cup buttermilk or evaporated milk
        •    1 tsp of freshly ground black pepper


    1. Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
    2. Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Heat enough oil to float the clams, about a quart or so. What oil? Anything you feel like, but I prefer peanut oil or, well... fresh lard. You want the oil hot, about 360ºF.
    3. When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super-extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
    4. Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce.

    This great family recipe is thanks to Honest-Food Recipes at https://honest-food.net/fried-clams-recipe/

    Calamari with Lemon and Garlic Mayonnaise

    Cook for a teen party with a twist of tapas to please the masses!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6


        •    lemon wedges, to serve
        •    Alfa One rice bran oil, for shallow frying
        •    800g small cleaned calamari hoods, halved lengthways

    Lemon and garlic mayonnaise:

        •    2 tsps lemon juice
        •    1/2 garlic clove, crushed
        •    1/2 cup whole egg mayonnaise


    1. Make lemon and garlic mayonnaise Combine mayonnaise, lemon juice and garlic in a bowl.
    2. Score inside flesh of calamari hoods in a criss-cross pattern. Cut into 7cm pieces.
    3. Pour oil into a large, heavy-based frying pan to cover base. Heat over medium-high heat. Cook calamari, turning, for 3 minutes or until curled and just cooked through. Transfer to a plate. Season with salt and pepper. Serve with mayonnaise mixture and lemon wedges.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-lemon-garlic-mayonnaise/42062ae4-22b2-46bf-8461-9a3363e4ab99