SALT AND PEPPER SQUID
Tender Cornish squid coated in a crispy coating - deepfried with salt and pepper seasoning.
Shopping list
250m groundnut oil, or enough to one-third fill a deep heavy-based pan.1 tbsp cornflour
2 tbsp semolina
1 tsp seasoning (a mixture of salt and ground bl;ack pepper and paprika).
1kg fresh squid (to yeild 500g of cleaned squid (tubes and tentacles) cut in thin rings.
For the garlic mayonnaise
¼-½ garlic clove, crushed, to taste
4 tbsp best-quality mayonnaise or Teraki sauce
Method
For the crispy squid, place the oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
While the oil's heating, place the cornflour, semolina and seasoning into a plastic freezer bag.
Add the squid rings and tentacles to the bag and shake gently to coat the squid completely.
When the oil is hot, fry the squid in batches until golden and crisp - two minutes per batch is all you should need. Remove from the oil with a slotted spoon and drain on kitchen paper.
Serving suggestion
Serve on a plate with your choice of dipping sauce in a small bowl alongside.
