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Coconut Crumbed Squid with Lemon Myrtle Vinaigrette

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 220C.
  • For the Lemon Myrtle Vinaigrette, combine oil and vinegar and mix well with a fork or small whisk to emulsify. Add lemon myrtle, season and set aside.
  • For the Pickled Cauliflower, combine oil, vinegar and salt and pepper in a medium bowl and whisk to combine. Using a mandolin, slice cauliflower thinly, add to pickling mixture and toss to coat. Set aside in fridge.
  • Heat oil to 200C.
  • For the Coconut Crumbed Squid, slice body of squid into 5mm rings and tentacles into 8cm pieces and set aside in fridge.
  • Scrape flesh from coconut and blitz in a food processor along with maple syrup until combined. Spread 1 tablespoon of maple coconut mix onto a paper lined baking tray and bake for 5 minutes, until golden. Set aside for garnish. Combine remaining maple coconut with ¼ cup of plain flour in a shallow bowl, season and set aside. Season remaining ¼ cup flour and place in a second bowl. Beat eggs with 2 tablespoons water in a third bowl.
  • Dip squid in flour, into eggs and then into coconut mixture and press firmly to coat.
  • Fry squid in hot oil, in batches, until golden and crisp. Drain on kitchen paper and season.
  • To serve, drain Pickled Cauliflower on kitchen paper and divide between serving plates. Add Coconut Crumbed Squid and sprinkle with reserved toasted coconut. Serve strained Lemon Myrtle Vinaigrette on the side.

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