CRISPY SQUID WITH TARRAGON SALT
INGREDIENTS
• 1/4 cup sea salt flakes• 2 tbsp tarragon, chopped• 2 cups natural yoghurt• 2 tbsp baby capers, rinsed• 1 green onion, finely sliced• 1 garlic clove, crushed• 1 tsp lemon zest, finely grated• 1/2 cup cornflour• 1/2 cup rice flour• 4 large squid tubes (1kg), cleaned, scored, sliced (see tip)• Vegetable oil, for frying• Lemon wedges, to serve METHOD
1 In a mortar and pestle, combine salt and tarragon. Grind to break down herbs and until well combined. 2 In a small bowl, combine yoghurt, capers, onion and garlic. Season. Set aside. 3 In a large zip-lock bag, combine flours. Season. Add squid and shake well to coat. Dust off excess. 4 In a large, deep saucepan, heat oil until a pinch of flour sizzles when added. Deep-fry squid, in 3 batches, 2-3 minutes each,…
