DEEP-FRIED SALT AND PEPPER SQUID
WITH GARLIC MAYONNAISE

FOR THE SQUID:
2 heaped teaspoons sea salt flakes, crushed
18 oz squid (defrosted, if frozen) cleaned and cut into rings or thin strips, tentacles left whole (if using)
oil for deep frying
a little flour, for coating
pinch sugar
salt and freshly ground black pepper
FOR THE MAYONNAISE:
plump and juicy clove garlic, peeled
1 (250 ml jar) mayonnaise
6 anchovy fillets, rinsed and patted dry
1/2 lemon, juice of
salt

TO MAKE THE GARLIC MAYONNAISE:
Crush the garlic with a little salt until you have a small mound of paste - you can do this with a pestle and mortar or by crushing the garlic and salt together on a board with the flat blade of a knife.

Chop the anchovies finely and stir them into the mayonnaise with the lemon juice and the crushed garlic.

TO PREPARE THE SQUID:
Next, heat the oil for deep frying in the saucepan to 375 degrees F. If you don't have a kitchen thermometer, you need to heat it until a cube of white bread dropped into the oil bobs up to the surface and browns in 1 minute.

Season the flour with a little salt, remembering you will be adding more later to the finished squid.

Put the crushed sea salt, a level teaspoon of black pepper and the sugar into a shallow dish and while the oil is heating toss the squid in the seasoned flour.

When the oil is hot, drop the floured squid into it. Let it color slightly, then scoop it out with a slotted spoon, drain briefly on kitchen paper and sprinkle over the crushed salt, pepper and sugar.

Shake gently and serve straightaway with the mayonnaise. Any unused mayonnaise will keep in the fridge for a couple of days.

Servings: 2
Adapted from source: Sainsbury's, The Magazine 5/2000, Fabulous Fish supplement