Salt and Pepper Squid

salt and pepper squid
salt and pepper squid
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Yields1 Serving
DifficultyIntermediatePrep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

Method

For the squid
 2 tsp White Peppercorns
 1 tsp Maldon Sea Salt
 1 tsp Chilli Flakes
 100g Plain Flour
 2 large Squid Tubes, spine and skin removed
 1 litre Vegetable Oil, for frying
 1/4 cup Coriander Leaves, roughly chopped
For the dip
 3 Tbsp Thaitalian Tingler Chilli Jam
1

In a pestle and mortar crush the white peppercorns with the malden sea salt.

2

Slice each squid into halves and with the inner part facing upwards, score the squid diagonally every 5mm, not cut the squid into 5cm x 2cm lengths.

3

In a bowl combine the salt and pepper from the pestle and mortar with the flour and chilli flakes. Next add the scored squid and toss well to coat the squid completely.

4

Heat the oil in a large pan until it gets to 180°C. (if you don't have a temperature gauge, test it with cubes of bread, they should sink and toast to golden brown within a few seconds and then float back to the surface).

5

Fry the squid in the hot oil in two batches for approximately 1 Minute, adding it all at once will cool down the oil too much so be patient!!!

6

Once the squid has curled up into thin cylinders and started to go golden it's ready.

7

Drain and place on some kitchen paper, keep warm in the oven and do the other half in the same process.

8

Serve on a plate scattered with the coriander, and the Thaitalian Tingler Chilli Jam as a dipping sauce in a separate bowl.

Ingredients

For the squid
 2 tsp White Peppercorns
 1 tsp Maldon Sea Salt
 1 tsp Chilli Flakes
 100g Plain Flour
 2 large Squid Tubes, spine and skin removed
 1 litre Vegetable Oil, for frying
 1/4 cup Coriander Leaves, roughly chopped
For the dip
 3 Tbsp Thaitalian Tingler Chilli Jam

Directions

1

In a pestle and mortar crush the white peppercorns with the malden sea salt.

2

Slice each squid into halves and with the inner part facing upwards, score the squid diagonally every 5mm, not cut the squid into 5cm x 2cm lengths.

3

In a bowl combine the salt and pepper from the pestle and mortar with the flour and chilli flakes. Next add the scored squid and toss well to coat the squid completely.

4

Heat the oil in a large pan until it gets to 180°C. (if you don't have a temperature gauge, test it with cubes of bread, they should sink and toast to golden brown within a few seconds and then float back to the surface).

5

Fry the squid in the hot oil in two batches for approximately 1 Minute, adding it all at once will cool down the oil too much so be patient!!!

6

Once the squid has curled up into thin cylinders and started to go golden it's ready.

7

Drain and place on some kitchen paper, keep warm in the oven and do the other half in the same process.

8

Serve on a plate scattered with the coriander, and the Thaitalian Tingler Chilli Jam as a dipping sauce in a separate bowl.

Salt and Pepper Squid