1 squid tube (cleaned)
50 g potato starch
50 g cornflour
220 g plain flour
100 ml milk
Pinch each of salt and cracked pepper
Aioli to serve
Cut one edge of the squid tube and lay out flat with the inside facing up. Score the squid in a diamond pattern, without cutting all the way through.
Cut the squid into bite size pieces.
Peel the kiwifruit and puree with a mortar and pestle. Marinate the squid in the kiwifruit puree for 30 minutes, rinse and dry.
Whisk together cornflour, potato starch and milk. Dip squid pieces into mixture and dredge in plain flour.
Fry squid in vegetable oil at 180 C until crispy (about 90 seconds per piece).
Season heavily with salt and pepper and serve with lime wedge and aioli.
Recipe provided by Clifford's Grill & Lounge