recipes

crispy fennel squid

• vegetable oil, for deep-frying
• 500g cleaned squid+, sliced
• plain (all-purpose) flour, for dusting
• whole-egg mayonnaise and lemon halves, to serve

fennel seed batter

• 1 cup (150g) cornflour (cornstarch)
• ½ cup (75g) self-raising (self-rising) flour
• 1 teaspoon fennel seeds
• sea salt flakes
• 1 ¾ cup (430ml) cold soda water

To make the fennel seed batter, place the cornflour, self-raising flour, fennel seeds and salt in a bowl and stir to combine. Add the soda and whisk until well combined. Set aside.
Heat the oil in a large, deep saucepan over medium heat until hot. Dust the squid in flour and shake off any excess. Dip into the batter and deep-fry for 3–4 minutes or until cooked through and crispy. Drain on absorbent paper and sprinkle with salt. Serve with mayonnaise and lemon halves.
+ You can buy cleaned squid from your fishmonger.