Salt And Pepper Squid (GF)
DifficultyEasy
Servings6
Ingredients
- 1 kg squid hoods
- 1 cup rice flour
- 1 tbsp black peppercorns freshly ground
- 2 tsp Sichuan peppercorns freshly ground
- 1 tbsp salt flakes
- vegetable oil for deep frying
To garnish
- 1 long red chili deseeded (optional) and finely sliced
- 3 spring onions finely sliced
- lemon or lime wedges to serve
Instructions
- Preheat oven 140°C (120°C fan-forced). Line a baking tray with baking paper.
- Cut each squid hood in half lengthways and lightly score the inside flesh in a crisscross pattern. Cut each half into four equal strips lengthways and cut each strip into bite sized pieces.
- Place flour, black pepper, Sichuan pepper and salt flakes in a large plastic lidded container. Add prepared squid, tossing until squid is evenly coated.
- Heat a large saucepan a third full of vegetable oil over a medium-high heat. To check oil is hot enough, place the handle of a wooden spoon in the oil and when bubbles appear around the handle, the oil is at temperature.
- Carefully add prepared squid in batches and cook for 2-3 minutes until golden, remove from oil with a slotted spoon. Place on kitchen paper before transferring to prepared tray and keep warm in oven. Repeat process until all the squid has been cooked.
- Serve squid on a large platter garnished with spring onion, chili and lemon or lime wedges. Serve immediately.
Notes
This pub classic is super simple to prepare and is a great summer family meal served with salads. It is worth spending the time scoring the squid, as this is what makes it curl and also helps enhance the salt and pepper flavours in the squid. Estimated cost per serve: $5.40 main* & $4.00 starter*
Serves: 6 as a main & 8 as a starter
NOTE: Cost can vary slightly based on seasonal variations and environmental influences affecting supply.