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Squid with Harissa Mayonnaise

Squid with Harissa Mayonnaise

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12 whole, medium size Squid, with tentacles from one of the Blue Island Fish Markets
3 sprigs oregano
2 lemons
White pepper
2 tablespoons fennel seed
300 g flour
Vegetable oil (for frying)
1 clove garlic
3 heaped tablespoons mayonnaise
4 teaspoons Harissa paste
1 1/2 teaspoons rose water

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Squid with Harissa Mayonnaise

  • Main Course
Cooking Methods:
  • Portions: 3
  • Μέτρια




Ask at one of the Blue Island Fish Markets to clean the squid.

To make the Harissa mayonnaise, beat the garlic with a mortar and pestle with a little salt, and then mix with mayonnaise. Add 4 teaspoons of Harissa paste, along with the zest and juice of ½ a lemon, rose water and stir well.

Chop the oregano and throw away the stalks. Then put the oregano in a blender, add the fennel and a teaspoon of salt and white pepper. Blend all the ingredients. Then, place the mixture in a large bowl along with the flour and mix together.

Wash and dry the squid. Cut them into strips and then add the mixture with the flour and stir well. Strain and shake to remove any excess flour.

Fill a large deep frying pan to three quarters full with vegetable oil, place on a medium-high heatand let it warm up. To check if the oil is hot enough, drop a piece of bread into the pan – if the bread floats on the surface, sizzles and turns golden brown, this indicates that the oil has heatedup.

Shake the flour from the squid, then carefully place the squid in the hot oil (do this in batches). Cook for 3-4 minutes, or until golden brown and cooked through. Transfer to a double layer of absorbent kitchen paper to drain. Then repeat with the remaining squid.

Rinse the parsley under cold running water, then shake off the water and pour the leaves into the flour. Stir the leaves into the flour and then put them in the hot oil for a few seconds, or until crisp. Transfer to drain on paper towels.

Place the crispy parsley on top of the squid, add a little lemon and the Harissa mayonnaise.

Bon appétit!



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