7 September, 2015
Salt and Pepper Squid
Salt and Pepper Squid
Serves: 4
Ingredients:
- 2 large or 3 small squid tubes
- 1/2 cup plain flour
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon Chinese five spice
- 1/4 teaspoon ground chilli powder
Method:
- Rinse the squid tubes in lightly salted water and then pat dry with some paper towel
- Cut the squid into the desired shape or rings from the tube
- Place all the remaining ingredients in a zip lock bag or a Tupperware container with a secure lid, seal and shake well to combine
- Place about 1/3 of the squid pieces into the bag/container, securely seal and shake very well to ensure all the pieces are well coated in the seasoning.
- Heat about 1cm of vegetable oil in a heavy based frying pan to very hot
- Remove the squid from the bag/container shaking off any excess flour and place into the hot oil making sure you don’t over crowd the pan leaving room between each piece of squid
- Cook for 1-2 minutes until golden and then turn over cooking for another 1-2 minutes then remove from the frying and place on some paper towel to absorb excess oil
- Repeat the coating and cooking process with the remaining squid pieces
- Serve with your choice of dipping sauce.
Recipe Notes:
- Stored covered in the fridge for the maximum of 2 days, however best served fresh
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.