- 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
Salt Chilli Squid, Lime Aioli (serves 4)
Brendan Fyldes
18th August 2014
Salt Chilli Squid, Lime Aioli (serves 4)
Salt Chilli Squid, Lime Aioli (serves 4) by Brendan Fyldes
Ingredients
Method
Method:
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.
Method:
Mix ingredients together until smooth and serve.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
