Salt and pepper squid
30 minutes
4
Tender Cornish squid deep fried with a crispy salt & pepper coating
- 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.
With thanks to Simon Stallard.
Details:
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Author: Simon Stallard
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 1kg fresh squid (to yield 500g of cleaned squid (tubes and tentacles) cut in thin rings.
- 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 black pepper and paprika).
