Lovely fresh squid in the Covered Market today. I under-bought and was short of enough for us both, so supplemented this dish with some fresh king prawns too. I didn't cook this very well, as the squid rings (and prawns) were supposed to emerge crisp from a dousing in flour and a fast fry in a little oil. I think I over-crowded the pan as the fish came out soggy. Still, it tasted delicious - not at all rubbery, and tossing it in finely-chopped red chilli, garlic and coriander (with a spritz of lime too at the end) made the flavours sing. So I shall know next time to a) buy more squid and b) cook it in batches. Very nice with rice and stir-fried spinach and courgette with sesame oil. No online recipe, sorry - but then, it is scarcely a recipe in the book, either, more a narrative of a cooking method.
No comments:
Post a Comment