Salt-and-pepper squid

all details

There are days when even the most organised cook runs out of time.

Salt-and-pepper squid
Photo: Natalie Boog

Ingredients

  • 750g cleaned squid
  • 75g plain flour
  • 35g rice flour
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 1 tbsp crushed Sichuan pepper
  • 2 egg whites
  • peanut oil
  • 2 bunches trimmed rocket leaves
  • 200ml quality mayonnaise
  • lemon wedges

Method

Score the inside surface of 750g cleaned squid and cut into 3-4cm pieces. Halve the tentacles.

Combine 75g plain flour, 35g rice flour, 1 tbsp salt, 1 tbsp ground black pepper and 1 tbsp crushed Sichuan pepper in a large bowl. Beat 2 egg whites and lightly coat the squid in the egg whites and then dust with the flour mixture. Shake off excess flour.

Heat a little peanut oil in a large saucepan, wok or deep-fryer and, when hot, cook the squid briefly until tender and golden. Drain on absorbent paper.

Spread 2 bunches trimmed rocket leaves on a serving platter and top with squid.

To serve:

Serve with 200ml quality mayonnaise, lemon wedges and hot chips.

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  • Main Ingredients - Squid/Octopus
  • Course - Lunch

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July