The latest edition of Fishing SA magazine is out now at all the usual places to buy, and inside this issue I have a recipe for squid schnitzel.

This is something that’s been popping up more and more on pub menus, so I’ve given it a go too. My version is crumbed with lemon and herb panko crumbs and I’ve paired it with a creamy garlic sauce.

Thankfully squid is something that freezes well, so we’ve relied on earlier catches to give us seafood dishes throughout the year, and I find squid that’s been frozen is usually tender.

To ensure that the squid is really tender though, you can also soak it in buttermilk as I did with this recipe or use kiwi fruit to tenderise, by adding one or two cut up to a bowl with the squid.

To make the schnitzel, open the cleaned squid tube on one side, soak in buttermilk to tenderise, then crumb and shallow fry quickly until crumbs are golden.

You’ll find the complete recipe in the latest Fishing SA magazine where you’ll also get all the best fishing tips for South Australian waters, from the people that live and fish regularly in the regions they write about.

enjoy.

Glenys