harissa crispy squid

  • 2 tablespoons harissa paste
  • 1 tablespoon sea salt flakes
  • 1 tablespoon cracked black pepper
  • 8 cleaned squid tubes, thinly sliced
  • vegetable oil, for deep-frying
  • 1 cup (150g) self-raising flour
  • ½ cup (150g) mayonnaise
  • lemon wedges, to serve
  1. Place the harissa, salt and pepper in a large bowl and mix to combine. Add the squid and toss to coat. Set aside to marinate for 15 minutes.
  2. Half-fill a large saucepan with oil and place over medium heat until the oil reaches 180°C (350°F) on a deep-frying thermometer. Add the flour to the squid mixture and toss until coated and sticky. Cook the squid, in batches, for 3 minutes or until golden and crisp. Drain and set aside.
  3. Serve with the mayonnaise and lemon. Serves 4.
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