Make This Easy Peruvian Summer Dish: Crispy Squid With Lime Mayonnaise
The executive chef at Coya Angel Court, Zanjay Dwivedi, shares a Peruvian summer dish perfect for entertaining.

Cooking squid may seem difficult but it works well as a dish for entertaining because a lot can be done ahead of time. You can also ask your fishmonger to prepare the squid in advance: request one to two kilograms, place in small freezer bags and freeze. Defrost when needed.

If you like the dish even spicier, replace the paprika in this recipe with dried chili powder and add your favorite chili sauce to the mayonnaise.

Crispy squid with lime mayonnaise

Serves 4


400g baby squid
250g potato starch
10g sea salt
2g crushed black pepper
1 tsp smoked paprika
1 green chili
2 limes
50g mayonnaise


Clean the squid under cold water. Pull the tentacles from the body, removing the ink sac and entrails. Pull out the plastic-looking quill that is inside the body. Rinse the body sac with running cold water. Cut through the head, below the tentacles, and remove the bony, beak-like piece. Scrape the membrane from the body, discard, then wash the pieces again with cold water. Dice into 1-inch squares. Set aside on a kitchen paper.

Mix the potato starch with the salt, black pepper, and smoked paprika.

Slice the green chili into small rings and set aside. Cut one of the limes into quarters and set aside. Zest and juice the other lime, and mix both with the mayonnaise. Set aside.

Heat the oil to 190 degrees C. Dust the squid with the potato starch and spice mix. Fry gently for two minutes and then drain on kitchen paper.

Serve with the sliced green chili, lime mayonnaise, and lime segments.

This story originally appeared on Townandcountrymag.co.uk.
* Minor edits have been made by the Townandcountry.ph editors.

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