The new private banquette at Wright Brothers Soho
The oversized candelabra on the stairs beside the banquette
Wright Brothers' stylish new Victorian townhouse conversion with soft leathers
and ceiling pendants hanging like a fisherman’s catch
'The Cage' is Wright Brothers' unique new private dining area with enormous structure modelled on the oyster cages that the Wright Brothers use on their own Duchy oyster farm
Seafood Mosaic across from our table
Wright Brothers menu with the best seafood in London
Bamboo basket of fresh bread
Glass of Pinot Grigio
Platter of Whelks, Razor Clams and half dozen each of Morecambe Bay Oysters
and Jersey Rocks from the Channel Islands
Grilled Whole John Dory
Avocado and Microgreen Salad with Asian Wonton Crisps
Light and flakey Asian crisps
￼￼￼Chargrilled Tiger Prawns
Green Beans, Baby Gem and Curly Kale with Shallot Butter
Crispy Squid with Fiery Sea Pepper
Serves 4-6 as starter
Recipe courtesy of Chef Sasha Ziverts, Wright Brothers Soho
2 1/2 lb fresh squid, cleaned; or 4 1/2 lb uncleaned
10 oz cornflour
1 oz Cornish Sea Salt Fiery Sea Pepper
1/3 oz Cornish Sea Salt
1 bunch coriander, picked and finely chopped
1 bunch spring onions, finely chopped
2 1/2 cups vegetable or canola oil for deep frying
Clean the squid by removing the head, innards, body tube and ink sac then remove the skin membrane. Cut the squid in half and then lengthways, into 1/3-inch wide pieces. Place the squid in a colander and rinse under cold running water for five minutes, then pat dry.
Place the cornflour in a bowl and add the squid, liberally coating them and leave for 30 minutes. Heat the oil in a large saucepan to 180°F. Shake off any excess cornflour. If the flour is really wet, re-coat with some new flour — the squid needs to be coated but not caked.
Test the temperature of the oil by dropping a piece of squid into the oil – if it bubbles and fries at an even rate you are good to go.
Deep-fry the squid in batches for 2 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Season straight away with Cornish Fiery Sea Pepper and Sea Salt. This will ensure the seasoning will stick to the coating. Toss through with coriander and spring onions.
Serve with your favourite chilli sauce and lots of lemon wedges. Or, for a variation, add a small amount of chilli sauce to mayonnaise.