Salt and pepper squid

Salt and pepper squid

  • serves 2
  • A little effort

You've probably enjoyed this delicious fried squid dish in a restaurant, but actually it's easy to prepare at home too. 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

  • 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.

  • Step 2

    Fill a large pan or wok ⅓ 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.

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