Tag: squid
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PK’s Easy Squid Salad
This squid and green salad is a treat for the eyes and the taste buds. It makes a bit of squid go a long way. 🙂
The trick is only boiling the squid rings long enough to to make them go opaque and slightly bumpy. Don’t over cook them or you will make rubber salad!
Simply:
Make a green salad and drizzle with a bit of balsamic.
Cut your squid rings.
Boil a pot of water with some citrus and herbs.
Cook the squid rings for about a minute, drain and serve warm or chilled.
Scrummy!
Enjoy,
PK
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PK’s Salt N Pepper Squid Rings
A serve of salt and pepper squid rings is the perfect end to a long day on the water. It takes minutes to prepare and then you can go back to cleaning the rest of your catch :).
Best of all, this will be on your plate in 15 minutes.
You will be:
- Preparing your ingredients.
- Shallow frying the dusted rings.
- Serving.
You will need:
- Ingredients:
- a couple of clean squid hoods my (see Squid Preparation Tips)
- enough olive oil to allow you to shallow fry the rings
- 1/2 cup plain flour
- 1 tsp table salt
- 1 -2 Tbsp cracked black pepper
- ground chili to taste
- Equipment:
- a long sharp knife
- a chopping board
- a pair of tongs
- a fork
- a medium-sized mixing bowl
- a deep pan for shallow frying
Prepare your ingredients
- Cut your squid rings nice and thin.
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Add to the mixing bowl:
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1/2 cup plain flour
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1 tsp table salt
- 1 -2 Tbsp cracked black pepper
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optional chili to taste
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- Give everything a good turn over with a fork.
- Add the squid rings to the bowl and (using your hands) toss the rings making sure the flour mix coats them inside and out.
Shallow frying the dusted rings
Get your olive oil to medium heat, remember it has a low smoking temperature, and shallow fry the rings in batches. Make sure you do them quickly so they don’t go chewy :).
Serving
Some creamy aioli, a green salad and some oven baked chips (and a cold beer) is all the squid rings need :).
Enjoy,
PK
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How To Prepare Freshly Caught Squid
My ideal fishing trip sees me catching a few squid for dinner. Unfortunately I am terrible at catching squid 🙂 . Occasionally I get lucky but mostly resort to bartering a few table fish for them with my mates.
These lovely looking squid rings came out of Owen Anchorage (just south of the port of Fremantle, Western Australia) on a recent fishing trip.
I want to share some of the tips I have picked up thanks to my mates and also a bit of experimenting in the kitchen.
On the boat
We all want to avoid being covered in black goupy squid ink when retrieving squid into the boat. Let the squid have a few squirts in the water whilst still on the jig. If you have a net, scoop it under the squid and let the net contain the ink squirts. Once they have calmed down a bit bring them on board.
I was recently given two tips that not only stop the squid from inking the inside of your eski (and the rest of your catch) but also treat the squid humanely.
Tip 1 – Take a knife and spear the squid behind each eye. This will instantly kill them and you know you have done it right when the squid completely turns white. Here is some more information on the technique https://en.wikipedia.org/wiki/Ikejime.
Tip 2 – Pop any squid you have caught in a plastic bag before adding them to the eski. I reuse the plastic bag on several fishing trips, cleaning them after each use.
Cleaning
My friends have been testing the use of scaling bags, towed behind the boat at slow speeds, to clean their squid catch. These pictures were taken after only a few minutes using the bag and the results are even better if you leave it out longer. You can see the hoods are nice and clean and the skin and wings have been removed.
My brother in law has also given me a few tips for cleaning squid the old fashion way.
Tip 1 – Work your thumb into the hood and work the cuttlebone (it runs the length of the hood) loose with your thumb until the whole lot comes out in one piece. This way you won’t (hopefully) break the ink sac when you pull the head and tentacles out of the hood.
Tip 2 – If there are some ink stains and like me you want nice clean squid rings, don’t bother trying to fight the whole hood. Nor do you have to attempt the near impossible task of turning it inside out to clean it. Simply cut the hood into several pieces, each as long as your thumb. This makes them easier to clean under the tap but still allows you to make nice thin rings later.
I pop the head, tentacles and wings into a snap-lock bag. Now frozen, they are ready for the next fishing trip as bait or berley/chum.
Tip 3 – I also freeze the rings before I cook with them as I have it on good authority that this will help make them tender due to the freezing process breaking down the fibers.
Once coated in an egg batter and Panko breadcrumbs (or a salt, pepper and flour dry coating) they will shallow fry quickly for that melt in your mouth texture.
Enjoy,
PK
Here are some squid and seafood posts:
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I Caught A Squid, Now What?
My ideal fishing trip sees me catching a few squid for dinner. Shame that I am terrible at catching squid. I mostly resort to bartering a few table fish for them with my mates. That said, even a blind pig finds a truffle now and then :).
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Welchy’s Wanton Prawn Stack And Salsa
In the spirit of Good Friday and sticking to my parents tradition (and somewhat of my own), I took the opportunity to make something new and exciting. Growing up my brother and I used to dowse fish in tomato sauce or insist the fillets were bread-crumbed just so we could eat it. Dial ahead 12 years and I am finally in a position where I a) enjoy fish and b) can repay my parents by cooking for them … albeit with a little more culinary bravery this time.
The prawns are cooked in a lime sugar syrup, then layered between crunchy golden Wonton sheets and topped with a cucumber, tomato and avocado salsa. The prawns and salsa are fresh, light and sweet and just what you need to offset the richness of the wonton wrappers on each layer. For those that are a little more adventurous, have a go at popping a few chili slices on top as well for that extra punch of flavour.
Serves 6
Ingredients:
Stack
- 18 Wonton sheets
- 4 garlic cloves, peeled and diced
- 3cm piece ginger, peeled and diced
- 1/3 cup coriander leaves, chopped
- 1/4 cup brown sugar, loosely packed
- 1/4 cup lime juice
- 600g prawns, peeled and de-veined
Salsa
- 2 tomatoes, seeded and finely chopped
- 1 small cucumber, seeded and finely chopped
- 1 small avocado, finely chopped
- 2tsp lime juice
Steps:
- Add enough oil to the pan to shallow fry, about 2cm deep should do. Heat over medium heat, and cook the wonton sheets 2 at a time for 30 seconds or until golden and puffed. Transfer to a plate lined with paper towel and continue on with the rest of the sheets until all cooked. Set aside.
- Add garlic and ginger to the oil. Cook until golden (should be about a minute). Transfer to a plate lined with paper towel and set aside. Add the coriander to the oil, cooking for 30 seconds or until crisp. Transfer to the plate with the garlic and ginger.
- Heat a large pan over high heat. Add the lime juice and brown sugar and stir until the sugar dissolves. Cook the prawns in batches and stir for 3 minutes or until the prawns change colour. Transfer to a bowl and continue with the batches until all the prawns are cooked.
- In a bowl, combine the chopped tomato, cucumber, avocado and the 2 teaspoons of lime juice. Season with salt and pepper to taste and stir to combine.
- To serve, place a wonton sheet on the plate. Place two to three prawns on the sheet, drizzle a spoonful of the tomato mixture and a sprinkle of the garlic and ginger mixture. Continue with another wonton sheet, prawns and tomato and garlic mixture. Finish with a wanton sheet and the tomato mixture, and top with a few slices of chili if you choose. Squeeze a lime over the entire stack for an additional pop of flavour!
I served this with squid rings marinated in a bush spice rub and a garden salad, but with the salsa in the stack this dish would be just as good on its own! Fresh, zingy, zesty and creamy…what more could you want from a dish?! Now to sit back with a glass of wine and the comfort of my family…Enjoy!
Love Welchy.
Here are some seafood posts and more from Welchy:
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Welchy’s Prawn Stack
In the spirit of Good Friday and sticking to my parents tradition (and somewhat of my own), I took the opportunity to make something new and exciting. Growing up my brother and I used to dowse fish in tomato sauce or insist the fillets were bread-crumbed just so we could eat it. Dial ahead 12 years and I am finally in a position where I a) enjoy fish and b) can repay my parents by cooking for them … albeit with a little more culinary bravery this time.
The prawns are cooked in a lime sugar syrup, then layered between crunchy golden Wanton sheets and topped with a cucumber, tomato and avocado salsa. The prawns and salsa are fresh, light and sweet and just what you need to offset the richness of the wanton wrappers on each layer. For those that are a little more adventurous, have a go at popping a few chili slices on top as well for that extra punch of flavour.
Serves 6
Cooking skill: Beginner/Intermediate cooks
Ingredients:
- 18 Wanton sheets
- 4 garlic cloves, peeled and diced
- 3cm piece ginger, peeled and diced
- 1/3 coriander (fresh is best but dried is also fine)
- 1/4 cup brown sugar, loosely packed
- 1/4 cup lime juice
- 600g prawns, peeled and de-veined
Salsa
- 2 tomatoes, seeded and finely chopped
- 1 small cucumber, seeded and finely chopped
- 1 small avocado, finely chopped
- 2tsp lime juice
Steps:
- Add enough oil to the pan to shallow fry, about 2cm deep should do. Heat over medium heat, and cook the wanton sheets 2 at a time for 30 seconds or until golden and puffed. Transfer to a plate lined with paper towel and continue on with the rest of the sheets until all cooked. Set aside.
- Add garlic and ginger to the oil. Cook until golden (should be about a minute). Transfer to a plate lined with paper towel and set aside. Add the coriander to the oil, cooking for 30 seconds or until crisp. Transfer to the plate with the garlic and ginger.
- Heat a large pan over high heat. Add the lime juice and brown sugar and stir until the sugar dissolves. Cook the prawns in batches and stir for 3 minutes or until the prawns change colour. Transfer to a bowl and continue with the batches until all the prawns are cooked.
- In a bowl, combine the chopped tomato, cucumber, avocado and the 2 teaspoons of lime juice. Season with salt and pepper to taste and stir to combine.
- To serve, place a wanton sheet on the plate. Place two to three prawns on the sheet, drizzle a spoonful of the tomato mixture and a sprinkle of the garlic and ginger mixture. Continue with another wanton sheet, prawns and tomato and garlic mixture. Finish with a wanton sheet and the tomato mixture, and top with a few slices of chili if you choose. Squeeze a lime over the entire stack for an additional pop of flavour!
I served this with squid rings marinated in a bush spice rub and a garden salad, but with the salsa in the stack this dish would be just as good on its own! Fresh, zingy, zesty and creamy…what more could you want from a dish?! Now to sit back with a glass of wine and the comfort of my family…Enjoy!
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