Salt & Pepper Squid
30 minutes
4 (as part of a bigger meal)
An easy, fake-away recipe. The sichuan adds a lovely warm heat to the crispy squid!
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan.
- Mix together the flours, pepper and salt.
- Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Drain on the kitchen paper and sprinkle with a little more salt.
- Serve the squid scattered with the spring onion, chilli and sweet chilli sauce
Author Barts Ingridients
Details:
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Author: The Cornish Fishmonger and Barts ingredients
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Prep time:
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Cook time:
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Total time:
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Serves: 4 (as part of a bigger meal)
Ingredients:
- 100g cornflour
- 100g plain flour
- 3 tsp Bart black pepper, cracked
- 3 tbsp Bart Sichuan peppercorns, roughly crushed
- 1 tbsp Bart sea salt
- Sunflower or vegetable oil, for frying
- 1kg squid, cleaned and cut into strips (see tips, below)
- Spring onion, finely sliced
- Red chilli, finely sliced
- Sweet chilli sauce, to serve (or any other dipping sauce)
