Baked Squid Rings with Tomato Salad
Baked squid rings with tomato salad is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g squid tubes (frozen or fresh)
- 300 g plum tomatoes
- 80 g green olives
- 1 handful flat parsley
- 30 g capers
- Pepper (ground freshly)
- oil (for frying)
- 1 egg
- 100 g rice flour
- 100 g rice starch
- 1 pinch baking soda
- flour (for dusting)
Instructions
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1.
If frozen, thaw the squid tubes, rinse and pat dry inside and out with paper towels. Wash the tomatoes and chop finely. Halve the olives, wash and shake off excess water from the parsley, then chop the leaves. Combine tomatoes, olives, capers, and parsley into a salad and season with pepper.
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2.
Place 270 ml of water in the freezer for 20 minutes to chill. Heat the frying oil in a large pot or deep fryer to 170°C. Beat the egg with the chilled water until frothy; whisk in rice flour, starch, and baking soda.
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3.
Dust the squid tubes lightly with flour, then dip each piece into the batter. Let excess drip off and fry portions in the hot oil for 1–2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Plate the fried rings alongside the salad and serve immediately.
