7 September 2011

Salt and pepper squid

Our recent trip to Billingsgate Fish Market left us with a freezer full of squid. It's one of my favourite things, and is probably at its absolute best when it's a bit charred from the barbeque with just a bit of olive oil, lemon juice and chilli. I'm reluctantly admitting that we might have seen the last of the barbie for this year, so I decided instead to make some salt and pepper squid.

Salty, spicy and crunchy, it's a delicious starter on its own or you can beef it up with some stir fried greens.

Salt and pepper squid
Serves 2 as a main course, or 4 as a starter

250g squid (small, or baby squid are best)
1/2 tbsp szechuan pepper corns
1/2 tbsp sea salt
1/2 tsp chilli flakes
2 tbsp corn flour
Ground nut oil for frying

In a pestle and mortar, grind the pepper corns, salt and chilli. Add the corn flour and mix it all together.

Slice the squid into rings, or bite-sized pieces, and toss it in the flour until it's well coated.

Fill a large pan or wok a third full of oil. Heat the oil until a cube of bread browns in about 30 seconds. When the oil's hot, fry the squid in small batches, shaking off any excess flour, until it's golden brown.

Serve straight away.

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