australian

Salt and Pepper Squid with Lemon and Garlic Aioli

This pan-fried dish pairs squid tubes, sliced into rings with garlic, grated, lemon juice and rice flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

35 g Carbohydrates

42 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

175g squid tubes, sliced into rings 161 kcal
28g rice flour 102 kcal
13g canola oil 115 kcal
36g mayonnaise 245 kcal
3g garlic, grated 4 kcal
16g lemon juice 5 kcal
48g rocket 10 kcal
64g cucumber, thinly sliced 10 kcal
1g paprika 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

squid tubesrice flourpaprikasaltblack pepper
Pat squid dry. Toss with salt, black pepper, and paprika, then coat lightly in rice flour.
squid tubescanola oil
Heat canola oil in a pan over medium-high heat. Cook squid in batches 60-90 seconds per side until crisp; drain on paper towel.
mayonnaisegarliclemon juicesalt
Mix mayonnaise, lemon juice and grated garlic into an aioli. Season with a pinch of salt.
lemon juicerocketcucumbersalt
Toss rocket and cucumber with a squeeze of lemon and a pinch of salt.
squid tubeslemon juice
Serve squid over the salad with aioli on the side and lemon wedges for squeezing.