Salt and pepper squid
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Starter
Method
Put the rice on to boil in lightly salted water and drain when cooked.
Score the inside lightly in a criss-cross pattern.
Crush together the peppercorns, chili and sea salt with a pestle and mortar then mix with the flours and lemon zest.
Toss your squid in the mixture until it is completely covered.
Heat a pan with oil until it is quite hot. Lower your coated squid into the oil and leave until they turn golden. This should take a matter of minutes. Shake off the excess oil or drain the pieces of squid on paper towel.
Squeeze some lemon over the squid and it is ready for eating. It will go soggy if left too long so make it just before eating.
Serve with which ever dipping sauce you wish a chili sauce works well or a lightly-flavoured aioli.
Ingredients
rice for four
600g squid, cleaned and sliced by your fish monger
4 tbsp flour
2 tbsp cornflour
4 tsp sea salt
4 tsp cracked black pepper
½ tsp mild chilli powder
zest of 2 lemons and 1 sliced into wedges for serving
oil, for frying
Method
Put the rice on to boil in lightly salted water and drain when cooked.
Score the inside lightly in a criss-cross pattern.
Crush together the peppercorns, chili and sea salt with a pestle and mortar then mix with the flours and lemon zest.
Toss your squid in the mixture until it is completely covered.
Heat a pan with oil until it is quite hot. Lower your coated squid into the oil and leave until they turn golden. This should take a matter of minutes. Shake off the excess oil or drain the pieces of squid on paper towel.
Squeeze some lemon over the squid and it is ready for eating. It will go soggy if left too long so make it just before eating.
Serve with which ever dipping sauce you wish a chili sauce works well or a lightly-flavoured aioli.
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