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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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 2-3 portions
Great for:  Grown Up Entertaining
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500g cleaned squid, sliced into 1cm rings
75g cornflour
2 tsp peppercorns, crushed finely
2 tsp salt
500ml sunflower oil
Pinch of paprika (optional)


6 tbsp mayonnaise
1 small garlic clove, crushed
Squeeze of lemon juice
Salt and pepper
  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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