Salt & Pepper Squid

Name: Salt & Pepper Squid
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 250 g Squid Tubes *I used medium size Squid Tubes; Oil for frying; 2 tablespoons Rice Flour; 2 tablespoons Potato Starch *OR Corn Starch; 1 teaspoon Fine Salt; 1 teaspoon Ground Black Pepper; Chilli Flakes *optional for extra heat

Hiroko Liston @hirokoliston

Melbourne, Australia

If you don’t mind your kitchen cooktop getting oily, deep-frying is the best way to cook Salt & Pepper Squid. I have tried oven-baking method, but deep-frying is better. And it is not too hard or scary to cook that way. Many people use Wheat Flour for coating, but my choice is definitely Rice Flour. And I recommend to add some Chilli Flakes as well.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 Servings

250 gSquid Tubes *I used medium size Squid Tubes
Oil for frying
Seasoned Flour
2 tablespoonsRice Flour
2 tablespoonsPotato Starch *OR Corn Starch
1 teaspoonFine Salt
1 teaspoonGround Black Pepper
Chilli Flakes *optional for extra heat

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Steps

1

Combine all the ingredients of Seasoned Flour. You must mix them very well, so that Salt and Pepper are evenly blended.
2

Pat dry Squid Tubes with paper towel and cut into the size that is easy to eat. Today I cut them into 2cm-wide rings. If the tubes are large, you might need to cut them differently.
3

Coat each Squid piece with the Seasoned Flour very well.
4

Heat Oil to 180°C. Cook coated Squid pieces until cooked through and crispy. Squid can be cooked fairly quickly. Take them out and lay them on a rack or paper towel to drain the oil.
5

Serve with a refreshing Salad or enjoy with chilled BEER!