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Red Stripes from Giant Squid, Pickled, Breaded and Deep-fried

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Red Stripes from Giant Squid, Pickled, Breaded and Deep-fried

The perfect red stripes from giant squid, pickled, breaded and deep-fried recipe with a picture and simple step-by-step instructions.

for the marinade

  • Hot pepper pesto
  • 2 Onions in wedges
  • 20 g Ginger in pens
  • 2 Toes Crushed garlic
  • Boiled beetroot broth
  • Salt
  • 1 Panierstrasse /// Flour, egg, breadcrumbs

prepare (day before)

  1. if available: remove the silver skin from the octopus

marinate

  1. Make the marinade
  2. Pickle the squid, leave to steep overnight

prepare

  1. Remove from the marinade and pat dry
  2. turn in flour, knock off; Turn in egg and bread all over in breadcrumbs
  3. Fry / deep-fry in the pan on all 4 sides for 1 min

dish up

  1. Serve immediately with lettuce and beetroot paste. Beetroot puree with sour cream in 4 variations

serve

  1. Enjoy hot with baguette, bread roll or toast
Dinner
European
red stripes from giant squid, pickled, breaded and deep-fried

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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