Salt and Pepper Squid with Yuzu Mayo


Try and use fresh squid from a fishmonger if you can

Squid dishes on a diet tend to be off-limits because they are typically deep fried, but this Salt and Pepper Squid with Yuzu Mayo recipe from Tom Kerridge cleverly uses breadcrumbs to create a similar effect for only a fraction of the calories.

Due to my local fishmonger being closed because of the Covid tier restrictions, I had to make do with frozen squid rings from a supermarket, but as a seafood fan I still enjoyed this with the kick of the vibrant yuzu mayo to go with it. Speaking of yuzu, unless you live near a Waitrose or a specialist Chinese supermarket you might struggle to get hold of yuzu juice, however it’s easy to buy online if you don’t mind waiting.

If you love light seafood lunches, check out cajun prawn and kale salad (also from Tom Kerridge) and quinoa, prawn and mango salad which are wonderful too.

Recipe: Salt and Pepper Squid with Yuzu Mayo

Calories: 275 per serving

Serves: 2

Book: Tom Kerridge – Lose Weight For Good

Prep time: Approx 15 mins

Cooking time: Approx 10 mins

Ingredients:

  • 1 tsp Szechuan peppercorns
  • ½ tsp black peppercorns
  • 1 tsp flaky sea salt
  • ½ tbsp light olive oil
  • ½ onion (thinly sliced)
  • 1 garlic clove (thinly sliced)
  • 30g panko dried breadcrumbs
  • 1 red chilli (finely sliced)
  • 2 spring onions (finely sliced on an angle)
  • 350g squid rings

For the yuzu mayo:

  • 1 tsp yuzu juice
  • 1 ½ tbsp half-fat mayonnaise
  • 3 tbsp Greek yoghurt (0% fat)
  • 1 tbsp finely chopped coriander

To serve:

  • Lemon or lime wedges

Cost per portion: Approx £3.26 (based on using frozen supermarket squid rings – fresh squid from a fishmonger will cost more)

Method:

Coarsely grind all the peppercorns together, using a pestle and mortar. Tip into a small bowl, stir in the salt and set aside.

For the yuzu mayo, put all the ingredients into a small bowl, stir to combine and set aside.

Heat a non-stick wok over a high heat. When hot, add the oil, then the onion and garlic. Cook for about 5 minutes, until the onion is softened. Add the breadcrumbs and chilli and stir-fry until the crumbs turn golden brown. Remove from the heat and stir through the spring onions. Tip out onto a plate and set aside.

Place the wok back over a very high heat and give it a couple of minutes to heat up. When it is very hot, add the squid rings and stir them around quickly until they release their liquid. This will only take a couple of minutes.

Sprinkle the salt and pepper mix over the squid – depending on how spicy you like it, you may not need all of it. Stir in the breadcrumb mix, then take the pan off the heat.

Serve the squid straight away, with the yuzu mayonnaise alongside and lemon or lime wedges for squeezing.

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