Fried Squid with Cucumber Sauce
Squid and egg provide protein, while an almond-flour coating creates a golden crust without breadcrumbs. Fresh cucumber, parsley, and mayonnaise make a cool sauce with a bright flavor. Quick frying keeps the seafood tender.
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Inventory: Mixer
741
Servings: 4 (1 serving ≈ 300 gram)
Digestion time: 3 hour
Complete protein: ✔
Clean the squid (450 g), remove the membrane and fins, rinse it, and cut the bodies into rings about 6 mm wide and the fins into pieces.
Pat the squid dry. Whisk the egg (50 g) with milk (15 g) and table salt (1 g), then toss the squid in the mixture.
Coat the squid in almond flour (175 g) and fry it in small batches in hot olive oil (100 g) until golden.
Finely chop the onion (50 g), cucumber (100 g), and parsley (20 g), then mix them with mayonnaise (200 g).
Serve the squid hot with the cucumber sauce and lemon wedges (40 g).
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