Crunchy crumbed squid with tartare sauce

Xanthe Roberts was given a challenge to put together a tasty meal with a budget of just $10. Can she do it?

Tucker a for Tenner

ABOUT: Our Chef / Cook are given $10.00 to prepare an appetising dish for Sonia and David.

Ingredients

• Vegetable oil, for deep-frying

• ½ cup (75g) plain flour

• 1 teaspoon salt

• ¼ teaspoon ground white pepper

• 4 medium (500g) squid, cleaned

• 1 egg, beaten lightly

• 1 tablespoon water

• 3 cups (210g) Japanese panko breadcrumbs

• Iceberg lettuce, quartered

• 1 lemon, cut into wedges

Tartare Sauce

• 1 cup (300g) good-quality whole egg mayonnaise

• 2 teaspoons Dijon mustard

• ¼ cup (50g) capers, rinsed, drained, chopped finely

• ¼ cup finely chopped dill pickles (or gherkins)

• 2 tablespoons finely chopped fresh dill

Method

1. Heat oil in a deep-fryer to 190°C. Or, half-fill a large saucepan with oil and heat until a piece of bread dropped in takes a minute to turn golden brown.

2. Combine the flour, salt and pepper in a shallow bowl. Cut the squid into 5mm-thick rings. Toss squid in the seasoned flour, then dip in the combined egg and water; toss in the breadcrumbs.

3. Deep-fry squid, in batches, for about 2 minutes or until golden brown. It's important that the oil is the right temperature - if it's too cool the squid will be greasy, if it's too hot they will burn on the outside before cooking on the inside. Drain squid on absorbent paper. Repeat with remaining squid.

4. TARTARE SAUCE: Combine all ingredients in a medium bowl.

5. Serve squid with Tartare sauce and lettuce and lemon. Uncooked crumbed squid suitable to freeze. Not suitable to microwave.

Tags Tucker for a Tenner