Salt Chilli Squid, Lime Aioli (serves 4)

Brendan Fyldes

Brendan Fyldes

18th August 2014
Brendan Fyldes

Salt Chilli Squid, Lime Aioli (serves 4)

Salt Chilli Squid, Lime Aioli (serves 4) by Brendan Fyldes


  • 400g Fresh Cleaned Squid Tubes
  • 200g Rice Flour
  • 6 Bird’s Eye Chilli
  • 4 Spring Onions Sliced
  • 10g Fresh Chopped Coriander
  • Aioli:
  • Mayonnaise - 100g
  • Cooked garlic - 4 cloves
  • Raw garlic - 1 clove
  • Limes - juice of 2


Slice the fresh squid into 0.5cm rings
Deseed chillies and blitz with rice flour until chillies are very fine, until flour turns slightly pink.
Fold squid in chilli flour and deep fry in 180◦C until golden brown.
Season with salt, coriander and sliced spring onions.
Serve with aioli and fresh lime.
Mix ingredients together until smooth and serve.

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