We have just been to the Fisherman’s Co-op and procured ourselves a nice little bag of fresh squid. And how much did that squid cost us, I hear you ask. Well my friend, I am here today to tell you right now that it cost not a penny more than seven Australian dollars and thirty cents of the same nationality.
We have done our dawn fishing followed by a morning at the beach and the skatepark thing, so now is my time to sit back. As I write this (just for you) the kids are in two different rooms watching the same show in stereo. They don’t get to watch much of the picture box shows at home so I figure while on holidays they can pretty much do what they want… except catching pet snakes… or throwing dog poo at each other… or throwing dogs at each other… so they can’t to anything, but they can watch a little TV. And me? Well I’ll just sit back and have myself a cheeky beer, hit a few keys on my laptop (and I may even pay attention to what I’m doing so the words I form don’t resemble some kind of top security government code that only a kid with autism is going to be able to figure out) and convey to you a recipe for one of my all time favourite things to eat in the world. Ever.
Crumbed squid rings.
That’s right, crumbed squid rings. A childhood favourite of mine that has grown into an adult monster of an obsession. Like the Kaiju in “Pacific Rim”… a big monster just like that.
I remember when my younger brother Matt would come home from “squidding” with a couple of big squid or maybe a cuttlefish (it didn’t matter, it was all the same to us) in hand and mum would crumb the lot of it up, deep fry it and we would eat squid for the afternoon. I’m a big boy now so I get to eat squid whenever I damn well choose to. One of those moments shall be today. Look out sqiddy, here comes Uncle Grazza…
You know what? There’s a heap of herbs in the garden at this place so I’m going to chuck some of them in too.
HERB CRUMBED SQUID RINGS
This recipe is per person… work that one out for yourself
200g fresh at fuck squid (this stuff was landed at 8am today. I saw the boats come in)
1 small handful mixed herbs; I had parsley, rosemary and sage, chopped
1 cup breadcrumbs
½ cup flour
1 egg beaten to with-in an inch of its life (these jokes* clearly never tire with me), or just beaten with a splash of milk, which may be more applicable here
Vegetable oil or something similar to shallow or deep fry
Chips, salad, mayonnaise** (yes, I fricking love mayo alright. It is my favourite condiment ever. Although I do love anything you could call a condiment, mayo always comes out on top… yes, just like your gay lover) and lemon/lime to serve
- Clean your squid by cleaning your squid. Keep the tentacles because they are the best part
- Slice the tubes (this is what we call the body of the squid) into 1cm rings. Guys, do not be tempted to put the tubes in the microwave for ten seconds and use them as a tool for masturbation. This is not conducive to a tasty meal or a good family lifestyle
- Mix the breadcrumbs with the herbs and a good hit of salt and pepper
- Now the squid rings go through the flour, and then the eggwash, and then the crumbs. If you fuck with this system it will not work
- Heat your oil to 180C-ish (flick a few breadcrumbs in there and if they sizzle up to the surface quickly you’re good to go)
- Now fry your squid in batches of 10 or so (I would suggest doing this with a shirt on even if you are on holiday. Hot fat. Lesson learned) for 1 minute, turning regularly. They should be crisp and golden. If they are pale and soggy you should probably put them under your bed with those socks that look much the same…
- Put the first batch aside on paper towel to drain and repeat until you’re all done. These puppies have a magical ability to hold their heat for a while
- Sort the chips and salad out all by yourself. Here is a recipe for mayonnaise
- Don’t forget to put some lemon/lime on the side
*Could be loosely termed as jokes I guess
**You could put a few cornichons, capers and a bit of dill through the mayo to make tartare, or some ketchup and Tabasco to make marie rose (seafood sauce), some sriracha hot chilli to make something awesome, or add whatever you want really…