Croquettes are a wonderful technique to master. Do it with squid and everything else will be a cinch.
- 6 medium (about 700 g) whole squid, cleaned (see Note)
- 200 g potatoes, peeled, cut into 1.5 cm dice
- 1 tbsp olive oil
- 2 eschalots, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp squid ink (see Note)
- 50 g (⅓ cup) plain flour
- 1 egg, lightly beaten
- 100 g (1 cup) dry breadcrumbs
- vegetable oil, to deep-fry
- flat-leaf parsley leaves, to serve
- ⅔ cup roughly chopped flat-leaf parsley
- 125 ml (½ cup) olive oil
- 1 tbsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 4 hours
Drink match 2011 Pazo Barrantes Albariño, Rias Baixas, Spain ($23). Spain’s most distinctive white variety hails from Galicia. Crisp and refreshing with apple and stone fruit flavours.
Slice open squid, clean away any remaining insides with a sharp knife, then finely chop.
Place potatoes in a saucepan and cover with cold, salted water. Bring to a simmer over medium heat, and cook, simmering, for 5 minutes or until tender. Drain and set aside.
Heat a large, heavy-based frying pan over high heat. Add oil, then add squid, eschalots, garlic and squid ink. Cook, stirring constantly, for 2 minutes or until squid becomes opaque. Press potato through a potato ricer or mash well. Add to squid mixture, season with salt and stir to combine. Cool to room temperature, then refrigerate for 2 hours.
Divide mixture into 8. Using 2 spoons, shape into croquettes. Place on a tray lined with baking paper and refrigerate for 2 hours.
To make green sauce, purée all ingredients in a small food processor or using a handheld stick blender. Season with salt, transfer to a bowl, cover with plastic wrap and set aside.
Place flour, egg, and breadcrumbs into separate shallow bowls. Gently dust squid croquettes in flour, then dip in egg, draining off excess, then coat in breadcrumbs.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 2 batches, fry croquettes for 4 minutes or until light golden. Remove with a slotted spoon and drain on paper towel. Serve scattered with parsley leaves and drizzled with green sauce.
• To prepare squid, pull tentacles and head away from hood, removing with the internal head and sac. Pull out quill (clear cartillage) and discard. Peel skin away from hoods.
• Available from select fishmongers.