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National Seafood Week 6th-13th October and 'Cavamari'.
National Seafood Week 6th-13th October and 'Cavamari'.


Bite was lucky enough to be sent a box of squid by those nice folk at National Seafood Week and regular readers may be aware that Mrs Bite chooses the fish option on the menu nine times out of ten. I have mastered the art of crisping skin and cooking most wet fish however mu adventures with squid were a little less successful. 

All started well. I made the batter, beheaded and gutted the creatures and made the mayo, no problem. But things fell apart - literally - when the batter failed to stick to the squid. Having said that the fish was lovely and tender and the use of cava for batter really did give a light, crispy tempura.

So I would recommend you try this recipe for National Seafood Week. It doesn't have to be perfect to be very tasty. 


For the batter: 300mls Cava, 1 small egg, beaten, 30g cornflour, 125g plain flour, a pinch of turmeric

For the Squid:vegetable oil, to deep fry, 12 small squid, prepared, salt and pepper, lemon wedges, to serve

For the paprika mayonnaise: 4 tbsp light mayonnaise, 1/2 tsp paprika, squeeze of lemon juice

The method

To make the batter: put the cava into a large bowl, add the egg and flours and turmeric and whisk together to form a batter – it doesn’t matter if there are fine limps visible. Refrigerate until required.

Heat the oil in a deep-fat fryer to 180C/350F. To check it's hot enough, drop a cube of bread into the hot oil and it should toast to golden brown within 20 seconds.

Dip the prepared squid in the batter and lower into the hot oil using tongs. cook for 30 seconds or until the batter is golden. Lift onto absorbent kitchen paper and season with salt and pepper.

Combine the mayo with the paprika and the lemon juice.

Serve hot with lemon wedges and mayonnaise.


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