Fried Hawkesbury River Squid With Wasabi Dressing And Crushed Potatoes

INGREDIENTS

Hawkesbury river squid

Spiced flour

Wasabi dressing

Crushed Chat Potatoes

Rocket leaves

For the Squid

2 large Hawkesbury river squid
150gr Plain flour
50grm Corn flour
20gr Luke Mangan tandoori spice - Salt

For the Squid

Clean the squid by removing its head in a pulling motion away from the body. Using a sharp knife, cut underneath its eyes separating the insides of the Squid to its tentacles.

Discard the insides and set the tentacles aside rinsing underwater to remove its beak. Remove its clear skeleton from the inside of the squid tube.

Then remove the wings and skin on the outside of the tube.

Make an incision on one side of the squid tube to open up, then using the tip of your knife make a diamond pattern 1mm deep on the inside of the squid. Then cut into desired shape.

Combine dry ingredients in a bowl and mix well to combine.

For the wasabi dressing

2 tablespoons Wasabi paste
1 tablespoon Luke Mangan Wasabi mustard - 1 tablespoon Soy sauce
1 tablespoon Sesame oil
40ml warm water
200ml Luke Mangan Olive oil

METHOD

Place the wasabi paste and mustard into a bowl, and slowly add oils. In between, add a little soy and hot water until everything has emulsified.

To serve

Heat a pan over medium heat and add enough oil to cover the base of the pan up to 1.5cm deep. Heat to approx. 180degrees.

Boil 400gr of chat potatoes in salted water until tender, about 8 minutes or until tender, Crush between paper towels and keep warm.

Add the squid to the seasoned flour and dust off the excess, then place the squid one at a time in the oil for 2 to 3 minutes or until crispy and golden brown.
Drain the squid on absorbent paper towel and sprinkle with sea salt

Place the potatoes on a serving plate and season with salt, Add the fried squid and drizzle with the wasabi dressing, add a hand full of rocket leaves with a pinch of flake salt and serve with a lemon wedge.