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