Salt and Pepper Squid
My family love these. When I make this my kids get so excited.
I've put it in the party food section but quite often, this is a light dinner or lunch in our house. This is so simple to make, and so delicious. It is great party food as it is very quick to make from start to finish.
Just beware, every now and then they do splatter the oil about your kitchen while frying.
I do not remove the skin off of the squid (as many TV chefs do), for me that is where most of the flavour comes from, plus I love the colour it gives when cooked.
I've put it in the party food section but quite often, this is a light dinner or lunch in our house. This is so simple to make, and so delicious. It is great party food as it is very quick to make from start to finish.
Just beware, every now and then they do splatter the oil about your kitchen while frying.
I do not remove the skin off of the squid (as many TV chefs do), for me that is where most of the flavour comes from, plus I love the colour it gives when cooked.
Recipe
Serves 3-4
1kg fresh squid
2 cups plain flour
1 1/2 - 2 tablespoons salt
1 1/2 - 2 tablespoon white pepper
Sunflower oil, for frying
Lemon Aioli:
1 1/2 cups whole egg mayonnaise
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 clove garlic, crushed
Serve with Lemon Wedges and Lemon Aioli or mayonnaise.
1kg fresh squid
2 cups plain flour
1 1/2 - 2 tablespoons salt
1 1/2 - 2 tablespoon white pepper
Sunflower oil, for frying
Lemon Aioli:
1 1/2 cups whole egg mayonnaise
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 clove garlic, crushed
Serve with Lemon Wedges and Lemon Aioli or mayonnaise.
Firstly you need to clean the squid. Grab the body in one hand and the head and tentacles in the other. Pull firmly to separate. From the tentacle half, cut away the head, but keep the tentacles. Pull the quill, the transparent cartilage, from inside the body of the squid, discard. Remove and discard any white membrane that is inside the body.
Cut the tentacles in half. Slice the squid hood into 1/2 - 1cm slices.
Mix together the flour, salt and pepper in a bowl. The flour must taste salty and peppery. Keep adding salt and pepper until you are happy with the taste.
Make the lemon aioli: Combine the mayonnaise, lemon rind, lemon juice and garlic in a bowl, mix to combine. Set aside until needed.
Heat oil in a large frying pan, until hot. I like to deep fry them, makes it quicker to cook.
Working in batches, dust the squid in the flour mix, add to the hot oil. If deep frying cook for 3-4 minutes. If your squid are not fully submerged in the oil, turn halfway through cooking time.
Cut the tentacles in half. Slice the squid hood into 1/2 - 1cm slices.
Mix together the flour, salt and pepper in a bowl. The flour must taste salty and peppery. Keep adding salt and pepper until you are happy with the taste.
Make the lemon aioli: Combine the mayonnaise, lemon rind, lemon juice and garlic in a bowl, mix to combine. Set aside until needed.
Heat oil in a large frying pan, until hot. I like to deep fry them, makes it quicker to cook.
Working in batches, dust the squid in the flour mix, add to the hot oil. If deep frying cook for 3-4 minutes. If your squid are not fully submerged in the oil, turn halfway through cooking time.
Drain on paper towels. Taste for seasoning, add more, if needed.
Serve immediately as finger food with lemon wedges and lemon aioli or mayonnaise. Or serve with a green salad for lunch or dinner.
Serve immediately as finger food with lemon wedges and lemon aioli or mayonnaise. Or serve with a green salad for lunch or dinner.
Enjoy!
