Due to its high boiling point, peanut oil is perfect for deep-frying as it can reach higher temperatures, resulting in lower oil absorption in the foods and creates a nice crisp fried layer.
Despite the fact that it belongs to the naughty high calorie food group, peanut oil has a great lipid profile containing high amounts of unsaturated fats (ie. omega 6 linoleic acid) and low amounts of saturated fats. In addition it is cholesterol free and contains valuable amounts of vitamin E.
I have never deep-fried anything before; I rephrase, I have never considered even cooking a recipe that required deep-frying. However I will admit this creation pleasantly surprised me!
The perfect start to a dinner party.
Chilli and Lime Squid
6 squid tubes
1 cup plain flour
juice of 1 lime
1 tbsp dried chilli flakes
1 tbsp sea salt flakes
peanut oil – approx. 600mL bottle
cracked salt and pepper
lime wedges to serve
- Slice the squid tubes open, lay them flat on chopping board and score them both horizontally and vertically. Cut the squid then into large diamond shaped pieces.
- Mix the flour and salt together in a bowl.
- Pour the peanut oil into a large deep fry pan, ensuring that the liquid is about 7cm in thickness. Heat the oil over high-medium heat until you can see little bubbles at the bottom.
- Dust the calamari lightly in flour and place gently in the pan of hot oil. The pieces should immediately curl up at the sides. Ensure each area of the calamari is coated and cooks in oil, turning them over if required.
- Remove from oil when the squid pieces are golden brown in colour. Drain on absorbent paper. Continue to cook remainder of the squid.
- Place the squid in large bowl. Drizzle with lime juice, dried chilli flakes and cracked salt and pepper, and toss well.
- Serve immediately with extra lime wedges.
No comments:
Post a Comment