Salt and Pepper Squid with Aioli and Lime

Ingredients

1 squid tube (cleaned)
50g potato starch
50g cornflour
220g plain flour
100mL milk
Pinch each of salt and cracked pepper
Lime wedge
Aioli to serve
1 kiwifruit
Vegetable oil

Method

Cut one edge of the squid tube and lay out flat with the inside facing up. Score the squid in a diamond pattern, without cutting all the way through.

Cut the squid into bite size pieces.

Peel the kiwifruit and puree with a mortar and pestle. Marinate the squid in the kiwifruit puree for 30 minutes, rinse and dry.

Whisk together cornflour, potato starch and milk. Dip squid pieces into mixture and dredge in plain flour.

Fry squid in vegetable oil at 180 C until crispy (about 90 seconds per piece).

Season heavily with salt and pepper and serve with lime wedge and aioli.

Recipe provided by Clifford's Grill & Lounge