Try this recipe for salt and pepper squid, then check out our squid risotto, calamari, squid stew and plenty more squid recipes.
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.
Ingredients
- sichuan peppercorns 1 tsp
- black peppercorns 1 tsp
- sea salt flakes 1 tbsp
- plain flour 30g
- cornflour 30g
- squid 400g, cleaned
- vegetable oil 1 tbsp, plus extra for frying
- spring onions 6, sliced
- ginger thumb-sized piece, peeled and cut into matchsticks
- red chillies 3, sliced
Method
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Step 1
Toast all the peppercorns in a deep frying pan or wok over a high heat for 30 seconds, then tip out and bash with a pestle and mortar along with the salt. Whisk together both the flours in a bowl, then mix in the peppercorn mixture.
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Step 2
Cut the squid tubes down one side and open out like a book. Lightly score the insides of the squid in a crisscross pattern using a sharp knife, without going all the way though, then cut into bite-sized pieces. Cut the tentacles into similar-sized pieces.
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Step 3
Heat a 5cm depth of oil in a heavy-based pan or wok until 180C on a thermometer or a cube of bread browns in 30 seconds. Toss the squid in the flour mixture until completely coated. Shake off any excess and carefully lower into the hot oil – you’ll need to do this in batches. Fry for 2-3 minutes or until crisp and golden, then drain on kitchen paper.
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Step 4
When all the squid is cooked, serve as is with lemon wedges for squeezing over, or heat 1 tbsp of oil in a wok over a high heat until hot and stir-fry the spring onions, ginger and chillies for 30 seconds until lightly golden. Fold in all the squid and toss to combine. Tip into a serving bowl, sprinkle with a little more sea salt and serve.
Nutritional Information
- Kcals 380
- Fat 19.3g
- Saturates 1.9g
- Carbs 18g
- Sugars 1.4g
- Fibre 1.4g
- Protein 32.8g
- Salt 5.5g