INGREDIENTS

For the squid

• 1 package of 7 THALASSES squid, cut & cleaned
• 1 kg of all-purpose flour
• 0.500 g corn flour
• 3 liters of sunflower oil (for frying)

For the lime-mustard sauce

• 125 g lemon juice
• 25 g lime juice
• 30 g water
• 80 g sugar
• 70 g mustard
• 400 g sunflower oil
• 50 g finely chopped capers

METHOD

Defrost the squid in a strainer overnight. Drain very well on absorbent paper.

Heat the sunflower oil in a deep pan. In a large bowl, coat the squid with the flour mixture. Fry the squid in two doses at 160°C for 2 minutes. Drain on absorbent paper.

Meanwhile, in a jug, add all the ingredients for the sauce, except the sunflower oil and capers. Beat them well with a hand blender and slowly incorporate the sunflower oil until it becomes a thick dressing.

Then in a large bowl, add the fried squid along with 4 tablespoons of the dressing and the capers (which have been finely chopped). Add salt and mix with a spoon, marinating the squid.

Serve on a large platter and garnish optional with chopped parsley and extra sauce.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni