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.

No comments:

Post a Comment