Recipes

Seafood Fry-Up

The crisp semolina crust on the squid and prawns makes a simple, satisfying pairing with the fruity, refreshing character of Soujo Seppou.

Seafood Fry-Up

Ingredients (serves 2)

1 squid, skin removed and body cut into 3/4-inch rings, legs trimmed
6 prawns, peeled and deveined
0.7 to 1 oz semolina flour
Oil for frying, as needed
Lemon and salt, to taste

Directions

Step 1
Prepare the squid and prawns as described.
Step 2
Coat each piece thoroughly in semolina flour.
Step 3
Heat the frying oil to 356°F (180°C) and deep-fry the seafood for about 2 minutes until golden and crisp.
Step 4
Drain, plate with lemon slices, and add salt to taste.

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