Ingredients

Sunflower oil, to deep-fry
1 1/2 cups (240g) plain wholemeal flour
2 eggs, lightly beaten with 1 tablespoon water
500g baby squid, tentacles attached, cleaned, cut into 3cm pieces
1 1/2 tablespoons each fish sauce and soy sauce
2 teaspoons grated palm or brown sugar
2 tablespoons extra virgin olive oil
1 purple frisee (curly endive), leaves torn
2 witlof (Belgian endive), leaves separated
2 long green chillies, thinly sliced

Instructions                                                                                                

1. Half-fill large pan with sunflower oil heat to 190%C 
2. Combine flour, 2 teaspoons freshly ground black pepper and sea salt flakes
3. Place egg mixture in a separate bowl
4. In batches, dip squid in egg coat in flour deep-fry for 2-3 minutes until golden
5. Drain on paper towel
6. Combine sauces, sugar and olive oil in a bowl
7. Place leaves on a platter, top with squid and chilli drizzle with dressing

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!