This fried squid with green tomato ketchup is one of chef’s Andreas Lagos recipes and we loved it !
Try it and keep in mind, the secret to perfect squid is to fry in very hot oil for a short time.
The squid perfection !
Now, everybody loves fried squid but not frying…
With this recipe you move away from the usual oily taste of fried squid.
Chef Andreas Lagos works wonders as he does with all his recipes as you can see here :
To serve 4
8 squid, medium size
300 gr yellow cheese, medium hard
100 gr flour, all purpose
2 eggs, lightly beaten
100 gr rolled oats
2 cloves garlic
Finely chopped parsley
24 bay leaves
1 jar YIAM Green Tomato Ketchup
24 bamboo skewers
Clean the squids and remove the tentacles.
Use the hoods only, keep the tentacles for another usage.
Cut the squid hoods horizontally into 2-3 pieces depending on their size.
In a deep bowl mix the oat, the parsley, the garlic and set aside.
In another bowl whisk the eggs and set aside.
Put the flour in a smaller pan or plate and set aside.
Cube the kasseri cheese in proportion to the size of squid pieces.
Stuff each squid piece with one cheese cube and stick it on a skewer.
Toss the stuffed squid first in the flour, then immerse in the eggs and finally, toss in the oat mix to coat, shaking off any excess oat mix.
In a deep frying pan or fryer heat the oil until the surface seems to shimmer slightly and deep-fry half of the squid pieces for about 2 minutes until golden-brown.
Repeat with the rest of the pieces.
Stick one bay leaf on each skewer and serve the squid sticks on a large dish with yiam green tomatoes ketchup on the side.
Guaranteed fried squid with green tomato ketchup, to grace your table and impress everybody.
Dring a fresh Chardonnay wine from Manolidis Winery