Try this salt and pepper squid then check out more squid recipes here.
When to eat squid
Squid has a fairly short season from the end of August to November, so when it is in season, this is a great simple Asian way of preparing it.
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Ingredients
- Szechuan peppercorns 1 tbsp
- chilli flakes 1 tsp
- sea salt flakes 1 tbsp
- plain flour 4 tbsp
- cornflour 4 tbsp
- squid 400g, cleaned
- groundnut oil for deep frying
- lemon wedges to serve
Method
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Step 1
Crush together the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix with the flours. Slit the squid hoods down one side, open out, then score the inside lightly in a criss-cross pattern. Cut into bite-size pieces.
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Step 2
Fill a large pan or wok â…“ full with oil. Heat until a cube of bread browns in 30 seconds. Coat the squid pieces in the flour, shaking off the excess, and fry for 1-2 minutes or until golden. Serve with lemon wedges.
