Salt & pepper squid
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In salt & pepper squid, Corn Flour, Plain Flour and tsp Black Pepper are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- 2
Nutrition
- Calories
- 322
- Protein
- 5.2g
- Carbs
- 45.3g
Chef tips
To ensure the calamari is extra crispy rather than chewy, pat it dry thoroughly with kitchen paper before coating in flour. A quick, short fry in very hot oil will result in a beautiful golden colour. For a kosher alternative or for those who prefer fish, use thin strips of tilapia or sea bass fillet instead. Serve with fresh lemon wedges and a dollop of homemade garlic aioli, which children usually adore.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In salt & pepper squid, Corn Flour, Plain Flour and tsp Black Pepper are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
