Salt and pepper squid
All it takes is choosing the right blend of flours, getting the oil hot enough, and the crafting correct blend of spice and chilli.
- 600g small fresh squid or calamari, cleaned
- ¼ cup milk
- 3 egg whites
- ½ cup plain flour
- ½ cup cornflour
- 2 tbsp Szechuan pepper
- 1 tbsp black peppercorns
- 1 tsp dried chilli flakes
- 2 tsp salt
- coriander leaves and sliced chilli, to garnish
- lemon wedges, to serve
1 Cut the squid into small pieces and lightly score the inside with a sharp knife.
2 Whisk the milk and egg together and combine the flours, spices and salt. Dip the squid in the milk mixture, then dust generously with the flour coating.
3 Fry the squid in 180°C oil for about 3 minutes. Garnish with coriander and chilli. Serve with lemon wedges.