Ingredients

• 400g (about 2) squid tubes
• 1/2 cup corn flour
• 3 large free-range eggs, lightly beaten
• 150g panko breadcrumbs
• 1 teaspoon sea salt
• 3 cups vegetable oil, for frying

Quick tartare sauce

• 1 cup Kewpie mayonnaise or other egg mayonnaise
• 1 tablespoon capers, drained, finely chopped
• 2 tablespoons cornichons, finely chopped
• 2 tablespoons continental parsley, finely chopped
• 1 tablespoon lemon juice

Butties

• 12 Coles Bakery Soft Round Rolls
• 200g mixed lettuce, washed and dried

Method

• Step 1 To prepare squid, cut open tube with a sharp knife, scrape inside and remove any tough flesh. Score squid in a diagonal criss cross pattern, taking care not to cut the whole way through. Cut into 1cm strips and set aside. Alternatively to make squid rings, do not cut open tube, make criss-cross pattern on both side of the tube and instead cut tube into 1cm lengths to make rings. (see Notes)
• Step 2 Prepare three dipping bowls, one with corn flour, one with egg and one with panko crumbs combined with salt. In small batches dip squid in flour then in the egg, allowing excess to drip off. Lastly dip the squid in panko crumbs to coat. Repeat with remaining squid and set aside.
• Step 3 To make tartare sauce: combine mayonnaise, capers, cornichons, parsley and lemon juice in a bowl, mix and set aside.
• Step 4 To cook the squid: Heat vegetable oil in a large saucepan or wok to about 190C, to test if oil is ready add a piece of squid, it should bubble instantly. Working in small batches, deep fry for about 1 – 2 minutes, batter should be golden and crunchy. Ensure not to overcook as squid can become tough. Remove with slotted spoon and set aside on paper towels. Season with black pepper. Repeat with remaining squid.
• Step 5 To assemble: Open up rolls, add a tablespoon or so of tartare sauce, top with a small amount of lettuce and a few pieces of squid and serve warm.