A seriously good salt and pepper squid

Best S&P squid I have made. I do use frozen squid rings and cut them in half to make two thin rings, it's just the way we like them. All flour measures are level spoonfuls Calorie count is off as it assumes all the oil is consumed

Category: Appetizers

Cuisine: English

☆☆☆☆

3 reviews

Ready in 30 minutes

by knooks

Ingredients

300 grams Squid rings Dried on kitchen towel

2 Tsp Szechuan peppercorns Heaped

2 teaspoons Black peppercorns Heaped

1/2 teaspoon Dried chilli, flakes

1 tablespoon Flaked sea salt

500 ml Sunflower oil

5 tablespoon All purpose flour

5 tablespoons Cornflour

Directions

Put Szechuan and black peppercorns in a hot dry frying pan (skillet) together with chile flakes and salt and heat until the aromas are released. Crush coarsely with a pestle and mortar. Mix with the flours and toss in the squid. Heat the oil in the frying pan to 180*c Shake excess flour mixture off the squid and fry squid in small batches, Drain thoroughly before serving with chilli dipping sauce

Reviews

☆☆☆☆☆

Sorry! Very blonde moment now corrected

knooks

☆

You have not listed flour amounts in the ingredients!

dalton349

☆☆☆☆☆

Best squid I have ever tasted. I posted this

knooks

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