kick off with amazing, amazing party food. Crispy quid with the most amazing spicy mayonnaise.

It's a beautiful recipe and you will blow people away so let's get our head around it.

What makes the best, not just good, the best crispy squid.

We've got some squid it's been gutted and skinned and your fishmonger will do this for

you! We are going to get a nice ninja knife and we are going to go through the body of

the squid, very gently to the tip. Now we need something really technical. A regular

eating knife. A sharp knife will screw this up. I want you to lightly score it on the

inside of the squid. You don't want to push down, you'll just cut through it. Turn it

around and then do this side. I'm making like a chess board. So after scoring it, we've

already started to tenderise it, beautiful. But we want a crunch, there's nothing wrong

with just straight old flour. It's going to create this kind of lovely outside layer which

is going to be your crunch. Bur that flour you can infiltrate and you can flavour and

you can make the most delicious flour ever! Get a big handful of fennel seeds. Whizz it

up! So I've got some oregano going in. It smells and tastes gorgeous. A heaped teaspoon

of salt to get things going and whizz it up. I'm putting what you can see is a large amount

in there. Ground white pepper, a good heaped teaspoon in there, so mix that up with your

hands, in me go with the squid. SO I want to dress each one of these so it's all covered.

Onto the legs, the legs I always cook one minute before the other parts. The legs I

think benefit from a bit of extra cooking. An additional extra, unwaxed lemon. I want

to slice this up, but I want it thin. I'm going to throw that into the flour. And some

parsley. What I'm going to do is make sure there's some water on the parsley and mix

it up. Let that sit for five minutes. To go with it is going to be an amazing mayonnaise.

And I want a mayonnaise that when you dip the squid in it's going to go whoo hoo!

Get a clove of garlic, with a good pinch of salt. Let's start the story, smash into a

pulp, two heaped tablespoons of mayo go in. We mix it, I'm going to take a really amazing

product that I love called harrissa. This is sometimes a mixture of chillies, I mean

look at it, it's amazing. It is hot, it's like a rounded, beautiful hot so I'm going

to put one teaspoon in there then we need to bring it to life, so I'm going to go in

with the juice of half a juicy lemon. So we're lifting that mayonnaise. If you want to get

more lemon flavour, the zest is super good, and I want like a sea of mayo. I've got a

secret ingredient that's going to like kick it up, rose water. It's fragrant, it's floral,

your crispy squid is going to become famous overnight.

So we've got some of the chilli in it but then we're going to take that harrisa and

put it on it. Look at the darkness of that chilli oil and just marble. So when people

go for a smidge of crispy squid they get a beautiful mayonnaise then a punch around the

face of just happiness and joy. No mucking about there.

Right, let's cook some squid. You probably won't have a thermometer. Grab a potato, put

it in, by the time it floats like this one you should be rattling around 170 degrees

Celsius so gather your legs. Shake off the excess, in it goes. There's a bit of spitting

going on so you might want to keep your distance. In you go with your squid. It's all very exciting,

don't overfill your pan. The legs have had about one and half minutes, the bodies have

had about 40 seconds. Then I'm thinking about my lemons which will only take 30 seconds.

We'll make it look pretty but they're also nice to eat. Look at the lovely crispy skin.

It's looking yeehah! In with the parsley. Take this squid which is now done onto your

paper. That's going to drain. Look at the colour, phenomenal, absolutely beautiful.

Perfectly cooked bodies more importantly. That's where your money is.

At this point I like to take our little hot friend here. Hot and crispy. We're going to

slice this up here, sharp knife to go through an when you do that you get that and that

ladies and gentlemen is what it's all about. Beautiful, juicy, delicate squid. Rude boy

style, slightly crispy on the outside right and that is a game changer. Slice through

them any thickness you like. Obviously that means you can stretch it a little further

should more people turn up. Really, really beautiful, very very nice, crispy galore.

I mean look at that guys. Not many people serve it like this, I think it's exciting.

There you go, that's the festive crispy squid amazing crust. Super ridiculous mayonnaise,

if you like this recipe, like it. And of course keep the comments coming in, it's really important

to where we go next. All you have to do now is take a piece of squid and dip into our

mayonnaise and put it into our gob! That, is, amazing. You've got to have a go at that.

Yeah! Throughout December me and the rest of the

Food Tube family are giving you brand new videos every single day. Great recipes, tips

and festive fun. So get involved. Subscribe to Food Tube, it's free! And together we'll

make it the best Christmas ever! Lots of love, Mister O.

Word up Food Tubers! Come on!