Lunch

Salt and Pepper Squid with Avocado Salsa Verde is for Lunch.

Salt and Pepper Squid with Avocado Salsa Verde takes several minutes to prepare.

Salt and Pepper Squid with Avocado Salsa Verde takes several minutes to cook.

Salt and Pepper Squid with Avocado Salsa Verde makes 5 servings.

The ingredients for Salt and Pepper Squid with Avocado Salsa Verde are:

SQUID
1kg squid tubes
1 cup milk
2 Tbsp lemon juice
2 Tbsp salt
1? Tbsp fresh white pepper corns
2 tsp sugar
2 cups cornflour
4 egg whites, lightly beaten
Canola oil, for deep frying
Baby spinach leaves, to serve
Wedges of lemon or lime, to serve

AVOCADO SALSA VERDE
1 ripe avocado, cut into cubes & covered in lemon juice
1 cup finely chopped parsley
2 Tbsp drained capers
1 Tbsp chopped anchovies
4 cloves garlic, crushed
3 Tbsp red wine vinegar
100ml extra virgin olive oil

Here is how you make Salt and Pepper Squid with Avocado Salsa Verde:

SQUIDUse squid that has been frozen as this has a more pleasant texture. Defrost the squid under running warm water. Score a diamond pattern to half the depth of the squid flesh, then slice into long strips along the score lines. Marinate in the milk and lemon juice in the fridge for 15 minutes.If you can grind white peppercorns fresh then do that and add the salt and sugar to make a coating for the squid. Otherwise just use white pepper. Add this mix to the cornflour to make a tasty coating for the squid.Set up a bowl of egg whites and a bowl of the coating. Dep the squid in the egg whites then the coating and then straight into the oil. The oil should be hot enough to brown a cube of bread in 15 seconds - usually 180?C. If you do not have a deep fryer at home, use a wok or deep pan. Make sure you have a cake rack covered in paper towel right by where you are frying. Add and remove the squie with long tongs. Fry only a couple at a time and they will cook quicker and absorb less fat.AVOCADO SALSA VERDEWhisk the vinegar and oil together. Mix with all the other ingredents taking care not to mash the avocado.Number of Servings: 5Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Salt and Pepper Squid with Avocado Salsa Verde is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 526.3

• Total Fat: 28.5 g
• Cholesterol: 467.7 mg
• Sodium: 3,094.4 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 3.5 g
• Protein: 38.6 g