For: 4 people • Preparation : 30 minutes • Cooking : 2 minutes • Difficulty : Very easy
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Ingredients
Squid : 500g raw
For the batter:
- Flour: 75 g
- Cornstarch: 5g
- Baking powder: 5g
- Olive oil: 12 g
- Sparkling water: 90 g
- A handful of salt
- Cuttlefish ink: 5 g
For the sauce:
- Homemade mayonnaise sauce: 80 g
- Pommery® Old-Fashioned Mustard with Espelette Pepper: 80 g
Recipe process
Batter:
- Mix all the elements in the order above.
Squid:
- Remove the outer skin of the squid, remove the bone and hollow out. Wash the inside well. Cut into 5 mm wide slices.
- Dip half the length of the squid slices in the batter.
- Fry in a deep fryer at 180°C. Drain and place on absorbent paper. Sprinkle with fine salt.
Sauce:
- Mix the homemade mayonnaise sauce with the Pommery® Espelette pepper mustard. Add more to taste.
