Chipotle, Lime and Garlic Squid

Defrost and rinse the squid tubes, then cut into shapes. I like to do a combination of rings and lattice-scored rectangles.

In a large bowl, combine the flours, polenta, garlic powder, chipotle powder and salt.

Heat 5cm of vegetable oil to 180°C in a large saucepan. Dredge the squid in the flour mixture and fry in batches until golden and crisp. Remove with a slotted spoon and drain on a tray lined with paper towels.

In a small frying pan, briefly fry the garlic and chilli in a little olive oil until the garlic is just starting to colour. 

In a large bowl, toss together the squid, lime zest, fried garlic and chilli and sea salt to taste.

Serve hot with mayonnaise and a squeeze of lime juice.

DRINKS MATCH:
The stones are so big at Monowai, the locals call them ‘Matapiro swedes’ and I’m certain they’re responsible for the flinty, mineral edge that hems in the passionfruit, basil, lemon pith and peachy tones in the Monowai Hawke’s Bay Sauvignon Blanc 2022 ($20). Crisp and lime-laced, it's snappy and delicious. monowai.co.nz