- Simply mix squid with egg white and dip into flour. Fry at 180oC for 2 minutes.
- Serve squid on a tossed salad of cos lettuce (shredded), carrot strips, sliced red radish, red chilli, coriander leaves, cress, red onion and dress with chopped pickled ginger, 1/2 a lime and 1tsp rice wine vinegar
- Whisk all the dressing ingredients in a bowl and serve with the crispy squid on a bed of salad.
Seafish have teamed up with local seafood producers and Chef Stephen Jeffers of the Belfast Cookery School to promote the easiest ways to prepare and cook seafood and to celebrate the diversity and quality of produce landed around the coast of Northern Ireland (NI) as they exhibit at the Balmoral Show (May 11-13 2016) for the very first time.