crispy fennel squid
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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