Entertaining

Native herb-crusted squid with karkalla and chilli tartare

Name: Squid with karkalla with and chilli sauce recipe
Yield: 4
Ingredients: 1.2kg small whole squid, cleaned, tube and tentacles separated; 225g plain flour; 100g semolina; 50.00 ml finely chopped oregano leaves; 50.00 ml salt flakes; 40.00 ml ground saltbush; 40.00 ml ground fennel seeds; 3 tsp ground pepperberry; 3 tsp ground aniseed myrtle; Vegetable oil, to deep-fry; Lemon halves and karkalla, to serve; 75g mayonnaise; 50g labneh (substitute plain Greek-style yoghurt); 50.00 ml finely chopped karkalla (substitute pickled cucumbers); 50.00 ml finely chopped tarragon leaves; 20.00 ml finely chopped capers, drained; 1 garlic clove, crushed; 2 tsp lemon juice; 2 tsp Dijon mustard; 1 1/2 tsp extra virgin olive oil; 1/2 tsp chilli flakes

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Native herb-crusted squid with karkalla and chilli tartare

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by Nornie Bero

Jan 16, 2025

Up your squid game with this tasty fried snack by Nornie Bero, which comes seasoned with native herbs, spices and succulents.

1.2kg small whole squid, cleaned, tube and tentacles separated
1 1/2 cups (225g) plain flour
1/2 cup (100g) fine semolina
2 1/2 tbs finely chopped oregano leaves
2 1/2 tbs salt flakes
2 tbs ground saltbush
2 tbs ground fennel seeds
3 tsp ground pepperberry
3 tsp ground aniseed myrtle
Vegetable oil, to deep-fry
Lemon halves and karkalla, to serve

Karkalla and chilli tartare

1/4 cup (75g) mayonnaise
50g labneh (substitute plain Greek-style yoghurt)
2 1/2 tbs finely chopped karkalla (substitute pickled cucumbers)
2 1/2 tbs finely chopped tarragon leaves
1 tbs finely chopped capers, drained
1 garlic clove, crushed
2 tsp lemon juice
2 tsp Dijon mustard
1 1/2 tsp extra virgin olive oil
1/2 tsp chilli flakes

Method

1.

To make karkalla and chilli tartare, place all ingredients in a large bowl, season to taste and stir well to combine. Set aside.
2.

To prepare squid, slice tube in half lengthways, then score and cut into rough 5cm pieces. Place remaining ingredients except vegetable oil, lemon and karkalla, in a large bowl, season to taste and toss to combine. Add tube and tentacles and toss well to coat. Let sit in the crumb mixture for 5 minutes before cooking (see note).
3.

Half-fill a deep-fryer or large saucepan with vegetable oil and heat it to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Working in 3 batches, deep-fry squid, turning halfway, for 1-2 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towel.
4.

To serve, transfer to a large platter, scatter with karkalla and serve with tartare and lemon on the side.