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Annabel Karmel
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Salt & Pepper Squid

Add paprika to your crunchy salt and pepper squid coating to give this tender squid a kick. Serve with a garlic and lemon mayonnaise dip.

Gluten-free
Nut-free
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Makes: 2-3 portions
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Great for:  Grown Up Entertaining
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Ingredients

Squid

500g cleaned squid, sliced into 1cm rings
75g cornflour
2 tsp peppercorns, crushed finely
2 tsp salt
500ml sunflower oil
Pinch of paprika (optional)

Sauce

6 tbsp mayonnaise
1 small garlic clove, crushed
Squeeze of lemon juice
Salt and pepper
Method
  1. Put the cornflour, salt, crushed pepper and paprika (if using) into a jug.
  2. Add the squid rings and shake to make a thin coating over the squid.
  3. Heat the oil I a deep saucepan.
  4. When very hot, add the squid , frying I small batches for about 2 to 3 minutes . They should be slightly golden in colour.
  5. Drain on kitchen paper, then squeeze with lemon.
  6. To make the sauce. Mix the mayonnaise, garlic, lemon juice and salt and pepper together in a bowl.
  7. Serve with the squid.

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