A simple pan fried supper from ” Butter” by James Martin.
Ingredients
- 4 large squid cleaned
- 2 tbsps plain flour
- 50 g butter
- sea salt and black pepper
For the sauce:
- 200 g butter
- 2 tbsps small capers
- juice of a l;emon
- 1 small bunch flat leaf parsley chopped
Servings:
Instructions
- Slice the squid into 10 cm by 3 cm pieces and score in a diamond pattern. Place the flour and some seasoning in a shallow bowl and coat the squid, dusting off any excess flour.
- Heat the butter in a large frying pan and when foaming add the squid. Cook for 2 minutes, then flip and cook for 2 minutes more.
- To make the sauce put the butter in a large pan and heat until its a nutty brown. Add the capers, lemon juice and parsley.
- To serve, divide the squid between four plates and spoon over the sauce.
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