Ingredients
8
- 6 squids
- 150 g breadcrumbs
- 1 g smoked paprika
- 1 lemon
- 50 g Bresc Alioli
- 2 eggs
- 100 g flour
- salt
- 50 g Bresc Pomodori marinati
- 50 g crème fraîche
Used bresc products
Ingredients
Preparation method
Heat the deep-fryer to 180 degrees. Puree the crème fraîche with the marinati. Cut the lemon into segments. Clean the squid and cut into rings. Whisk the smoked paprika into the egg and breadcrumb the squid rings. Deep-fry the squid for 8 to 10 seconds until crisp, then salt them. Serve them with the alioli, a segment of lemon and the tomato cream.
Related themes
PS in foodservice