Crispy squid and onion rings

Try this batter recipe — adding a little white vinegar to the mix. It works wonders!  You can create an incredibly light and crispy coating to your favorite seafood and vegetables.   Prep time: 5 minutes Cook time: 15 minutes Serves: 2-3 as snack

1x brown onion
1x Sea Cuisine squid tube

For the batter:
½ cup flour, plus extra for dusting
¼ cup cornflour
½ tsp baking powder
1 tbsp DYC White Vinegar
About 100ml cold water

Oil for deep frying

Serve with a dipping sauce and garnish with chopped chives.

Slice onion and squid tube into rings about 1cm wide.
Mix the flour, cornflour and baking powder together. Add the vinegar and slowly whisk in enough cold water to make a thick, smooth batter.
Heat oil in a deep fryer or a heavy based pan to 180C.
Deep fry onion rings in batches: Dip in the batter to coat well, then place in the hot oil. Cook until crispy and golden for 2–3 minutes. Remove with a slotted spoon and place on a piece of paper towel to drain. Repeat with the remaining onion rings.
Deep fry squid rings in batches: Lightly dust with flour, then coat in batter as you fry. Cook until crispy for 5–6 minutes. Drain on paper towel.
Serve immediately with a dipping sauce of your choice.
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