Salt & Pepper Squid

Salt and pepper squid is a popular and flavorful dish that showcases tender pieces of squid coated in a crispy and seasoned batter. The squid is first scored to create a diamond pattern, then marinated briefly in lemon juice to enhance its flavor. It is then coated in a mixture of cornflour, salt, white pepper, and sugar before being deep-fried to perfection. The result is a deliciously crunchy and well-seasoned squid dish that is best enjoyed immediately with a squeeze of lemon juice.

INGREDIENTS:

• 900g/2lb squid hoods, halved lengthways
• 250ml/9fl oz freshly squeezed lemon juice
• 250g/9oz cornflour
• 1 1/2 tablespoons salt
• 1 tablespoon ground white pepper
• 2 teaspoons caster sugar
• 4 egg whites, lightly beaten
• Vegetable oil for deep-frying
• Lemon wedges, to serve

PREPARATION:

1. Open the squid hoods and wash them. Pat them dry with kitchen paper. Lay the squid on a chopping board with the insides facing upwards. Using a sharp knife, score a fine diamond pattern on the squid, being careful not to cut all the way through. Cut the squid into pieces approximately 5 x 3cm/2 x 1 1/4in.
2. Place the cut squid pieces in a flat glass or ceramic dish and pour the freshly squeezed lemon juice over them. Cover the dish and refrigerate for 15 minutes. Drain the squid and pat them dry with kitchen paper.
3. In a bowl, combine the cornflour, salt, ground white pepper, and caster sugar.
4. Dip each piece of squid in the beaten egg whites, ensuring they are well-coated. Dredge the squid in the flour mixture, shaking off any excess.
5. Fill a deep heavy pan one-third full with vegetable oil and heat it until a cube of bread browns in 15 seconds.
6. Deep-fry the squid in batches for 1-2 minutes or until the squid turns white and curls. Use a slotted spoon to transfer the fried squid to a plate lined with kitchen paper to drain off any excess oil.
7. Serve the salt and pepper squid immediately with lemon wedges.

YIELD:

• Serves 6

SPECIAL INSTRUCTIONS:

• Be cautious while deep-frying the squid, as hot oil can cause burns. Ensure you have a deep and sturdy pan for frying, and handle the squid carefully to avoid any splattering.
• Adjust the amount of salt, white pepper, and sugar according to your taste preferences.
• Serve the salt and pepper squid as an appetizer or as part of a seafood platter.

TIPS:

• Serve the salt and pepper squid with a dipping sauce such as sweet chili sauce or a soy-based sauce for added flavor.
• Garnish the dish with fresh herbs, such as chopped coriander or spring onions, to add a pop of color and freshness.
• For a spicier version, add a pinch of chili flakes or ground chili powder to the flour mixture.
• Ensure the oil is at the correct temperature before frying the squid to achieve a crispy texture. If the oil is too cool, the squid will become greasy; if it’s too hot, the squid may burn before fully cooked.

Salt and pepper squid is a delightful dish that showcases tender pieces of squid coated in a crispy and well-seasoned batter. By scoring the squid and marinating it briefly in lemon juice, the flavors are enhanced, resulting in a delicious seafood experience. The cornflour coating, seasoned with salt, white pepper, and sugar, adds a delightful crunch to the squid. Deep-fried until golden and served with a squeeze of lemon juice, this dish is a crowd-pleaser that can be enjoyed as an appetizer or part of a seafood feast.