You can file this one under ‘simple and delicious’! Today’s recipe is thanks to David Heath, head chef at Sydney’s Coogee Bay Hotel.
Squid tubes cut in to rings
Chilli salt (table salt, chilli flakes, smoky paprika, onion powder)
Fine sliced birds eye chilli
In a bowl, add the cut squid tubes and egg whites, massage together until the egg whites have become loose and frothy.
Lift out the squid and place in to potato starch. Coat the squid well then remove and place on a tray lined with paper towel. Chill for 2 hours.
To serve, deep fry in hot oil (180c) for 2 minutes then drain well and place in mixing bowl.
Toss with chilli salt, sliced chilli and parsley. Serve with a dollop of aioli and a wedge of lemon.