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

  1. Step 1

    Prepare the squid and prawns as described.

  2. Step 2

    Coat each piece thoroughly in semolina flour.

  3. Step 3

    Heat the frying oil to 356°F (180°C) and deep-fry the seafood for about 2 minutes until golden and crisp.

  4. Step 4

    Drain, plate with lemon slices, and add salt to taste.

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