Almond-crusted squid with sumac mayonnaise
LEVEL: Advanced
INGREDIENTS
SERVES 6-8750g squid, either just the tubes or with tentacles as well
100ml plain yoghurt
grapeseed or rapeseed oil, for deep-frying
FOR THE COATING
150g plain flour
2 eggs, beaten
100g ground almonds
100g dried breadcrumbs
FOR THE SUMAC MAYONNAISE
150g shop-bought mayonnaise
2 tbsp Labneh (see p.58) or plain yoghurt
1 tsp ground sumac
1 tbsp fresh lemon juice
METHOD
In this mezze dish, hot crisp cubes of potato are dressed with lemon and fresh coriander and sometimes spiced, depending on what I’m serving them with. Parboiling the potato cubes avoids you having to fry them for so long. At home I shallow-fry these but at Comptoir we deep-fry them.
Parboil the potatoes in boiling salted water for no more than 3 minutes. Drain the potatoes, and heat the oil in a frying pan. When the oil is hot, add the potatoes and fry until golden, adding the garlic about 2-3 minutes before they’re ready so it cooks.
Once the potatoes are crispy, drain the oil from the pan. Season the potatoes with salt, then mix with the coriander, spoon on to a plate and squeeze the lemon juice over.
If you want to add more spices, return the potatoes to the pan once you’ve drained the oil away, sprinkle the mixed spices over evenly, season and toss over a high heat for 1 minute before serving with the coriander and lemon.