Name: Salt and pepper squid
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 250 g calamari tentacles; 250 g squid tubes, thickly sliced; 1/4 cup cornflour; 1/4 cup flour; 3 tsp freshly ground black pepper; 4 tsp salt; 2 l sunflower oil for frying; lemon juice only; 1 green chilli sliced into rings

Recipe Disclaimer

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Ingredients (9)

250 g	calamari — tentacles
250 g	squid — tubes, thickly sliced
1/4 cup	cornflour
1/4 cup	flour
3 tsp	freshly ground black pepper
4 tsp	salt
2 l	sunflower oil — for frying

TO SERVE:

	lemon — juice only
1	green chilli — sliced into rings

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Method:

Place the squid in a colander and rinse well under cold running water. Pat dry using plenty of paper towel.

Combine the flours, salt and pepper. Mix the lemon juice and chilli and pour into a dipping bowl.

Pour the oil into a large pot so that it fills one third of the pot. Heat over medium-high heat until a cube of bread dropped into the oil turns golden brown in a few seconds.

Toss the squid in the seasoned flour and shake it off in a sieve to get rid of any excess flour.

Fry for 30 seconds until pale golden and just cooked. Drain on a plate lined with paper towel and serve immediately with the lemon juice and chilli for dipping.

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