Thuan Sinh's Irresistible Crispy Squid Recipe
Thuan Sinh's Irresistible Crispy Squid
"I love pairing his “Fish On’ smoked finishing salt with Aussie loligo squid (caught in Queensland and New South Wales). Crumbed, deep fried then showered in that award winning smoked salt (Royal Tasmanian Fine Food Awards 2023 Silver Medal). Think smoked sea salt mixed with lemon myrtle, lemon zest, smoked lemon drop chilli flakes, pepper leaf bush and garlic granules. Bring on summer, I’m ready baby!!" - Thuan Sinh
Ingredients:
- 1 kg squid tubes (cleaned and sliced into rings, eyes, and beaks discarded, tentacles cut into smaller pieces)
- 1 cup fine semolina
- 1/4 cup cornflour
- 1/4 tsp baking powder
- Coconut Oil for deep frying
- Spice Origins 'Fish On' Smoked Finishing Salt BUY NOW
Instructions:
- In a medium-sized bowl, mix the fine semolina, cornflour, and baking powder.
- Add the prepared squid to the dry mixture and toss to coat evenly.
- In a deep fryer or large pan, heat the oil.
- Deep fry the coated squid in batches until crispy and golden brown.
- Drain the fried squid on kitchen paper to remove excess oil.
- While still hot, generously sprinkle Spice Origins 'Fish On' Smoked Finishing Salt over the squid.
- Serve immediately and enjoy the irresistible combination of crispy squid with lovely notes of lemon, lemon myrtle and a soft and sublte smoked salty finish.
Get ready to savour the taste of summer with this Spice Origins Smoked Squid Delight!
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