Salt & pepper squid with fennel & carrot salad

Ingredients

Scaled for your household (4 portions) · original serves 4

• Fennel1
  trimmed, outer layers removed and thinly sliced
• Carrots2
  peeled and finely shredded
• Flat-leaf parsley¼ cup
• Olive oil1 AU tbsp
• Lemon juice1 AU tbsp
• Plain flour⅔ cup
• Salt2 tsp
• Black pepper1 tsp
• Squid500 g
• Garlic cloves2
  crushed
• Fresh chilli1
  seeds removed, finely chopped
• Butter100 g
  softened
• Vegetable oilto taste
  as needed

Method

1. 1

   Toss fennel, carrots and parsley with the measured olive oil and lemon juice for the salad. Combine flour, salt and black pepper in a separate bowl.

2. 2

   Split calamari tubes lengthways, score the inside in a crosshatch and cut into roughly 5 cm pieces. Toss with garlic and chilli for 5 minutes, then coat in seasoned flour.

3. 3

   Heat half the butter with a little frying oil in a large pan. Quickly fry half the squid over high heat until white, curled and cooked; keep warm. Wipe the pan and repeat with remaining butter, oil and squid. Serve immediately with the salad.