Crispy fennel and squid

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 788 Kcal, 29g Protein, 27g Carbohydrates, 63g Fat


  • Aïoli
  • 4 garlic clove, pressed
  • 1 fresh egg yolks
  • 0.25 tsp salt
  • 1 dl sunflower oil
  • a little cayenne pepper
  • 2 tsp lemon juice
  • Batter
  • 0.25 tsp baking powder
  • 75 g white flour
  • 50 g cornflour
  • 1.75 dl sparkling mineral water, chilled
  • 0.25 tsp salt
  • a little pepper
  • 300 g whitefish fillets without skin
  • 300 g mini-squid, ready to cook
  • To deep fry
  • 1 organic lemon, cut into wedges
  • oil for deep-frying
  • a little parsley, leaves torn off

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  • Aïoli

    Whisk together the garlic, egg yolk and salt in a small bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick aïoli. Stir in the lemon juice, season.
  • Batter

    Mix the flour, cornflour and baking powder, whisk together with the mineral water to make a thin batter, season. Dip the fish fillets and squid in the batter, shake off the excess batter.
  • To deep fry

    Preheat the oven to 80°C. Line a baking tray with baking paper, place a rack on top, transfer to the oven. Heat the oil in a cooking pot to approx. 180°C. Deep-fry the fish fillets and squid for approx. 6 mins. per batch until golden brown, keep warm on the rack. Serve with the lemon wedges, parsley and aïoli.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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