A simple and cheap but delicious meal cooked by Anthony Sargeant. Fresh squid bought from our excellent fishmonger in Newport, Shopshire (UK). Bodies cleaned then turned inside out and cut into rings ready for frying along with the tentacles and separated and trimmed wings (nothing wasted). (Note: having the rings inside out helps them remain open and circular when frying). They are first dipped in rice flour (which helps the batter adhere) then dipped in a simple seasoned flour and water batter and deep fried for a few minutes. It helps to put the squid rings onto long meat skewers after battering so that they can be pushed off one at a time into the oil preventing them from clumping together. Chips (french fries in US vocabulary) are double cooked. Very importantly for crisp chips and squid rings take them out when they have finished cooking in the oil using a metal sieve and bash the sieve hard to shake off as much excess oil as possible - serve with salad leaves from the garden garnished in this case with Nasturtium flowers and leaves. Just delicious and cheap.
Cooking - Squid, Chips (French Fries to Americans) and Salad cooked by Anthony J Sargeant10/26/2015
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Anthony J Sargeant TonyAnthony J Sargeant was born in south London in 1944 and grew up on The Bellingham Council Estate going to Ellfrida Primary School. Archives
March 2016
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