Indulge in a delightful combination of crispy crumbed squid strips and smoky charred sweetcorn, all drizzled with a rich Cajun garlic butter sauce. This dish offers a burst of flavour in every bite, making it perfect for sharing with friends and family.
Roasted Garlic Mayo
Preheat the oven to 180 ºC.
Wrap the whole garlic bulb in tin foil and roast in the oven for 25 minutes until soft. While the garlic is roasting, boil the sweetcorn in a large pot of water for 5-8 minutes until bright yellow and tender.
Once the garlic is done, squeeze half of it into a bowl with the softened butter and Cajun spice. Use a stick blender to mix until smooth and set aside.
Squeeze the remaining roasted garlic into the mayonnaise and blend until combined. Set aside.
Heat a griddle pan over high heat and char the boiled sweetcorn, rotating it to develop a smoky flavour and golden colour.
Crumbed Squid Strips
In a large pot, heat the sunflower oil over medium-high heat. Gently fry the crumbed squid strips until they are crispy and golden brown, about 3-4 minutes. Transfer the squid to a paper towel-lined tray to drain excess oil, then season with salt and pepper.
To Serve
Coat the charred sweetcorn in the Cajun garlic butter, ensuring it’s evenly covered and garnish with chopped chives. Serve the crumbed squid strips with the roasted garlic mayonnaise on the side. Drizzle everything with a squeeze of fresh lemon juice before serving.
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