The Perfect Salt and Pepper Squid

Everyone's favourite can now be made at home to restaurant quality standard.  Great as a snack or turn it into a meal by serving with a fresh green salad and using the Chilli, Lime and Coriander Dipping Sauce as a dressing.

Pantry Items

  • Salt and Pepper Seasoning for ‘the Passionate Foodie’
  • Chilli, Lime and Coriander Dipping Sauce for 'the Passionate Foodie'
  • Szechuan Pepper Salt for ‘the Passionate Foodie’ 

Shopping List

  • 1kg of Squid Tubes.

Method

Using fresh or frozen squid tubes (defrost prior if frozen),  prepare the squid and slice into bite size pieces.

Switch on the deep fryer to pre-heat to between 180 - 200 degrees.

Place the scored squid pieces into the Salt & Pepper (or Lemon Myrtle) Seasoning, ensuring that each piece is coated well.  This can be done in a bowl or a freezer bag.

Leave the squid pieces in the flour for 5 to 6 minutes. The spices in the seasoned flour will draw out a little moisture from the squid, which will then act as a natural adhesive.  So there is no need for the extra mess of egg or milk washes or double dipping and the dishes that accompanies these.

After 5 to 6 minutes, re-toss the squid through the seasoned flour.

Shake off excess flour and place into the deep fryer, cook the squid for 30 to 60 seconds (depending on the thickness of the squid and size of the pieces).

The squid is cooked once it has turned a golden brown and floating on top of the oil.  Remove the cooked squid from the oil and place onto paper towel to absorb excess oil.

Season with a pinch of Szechuan Pepper Salt and serve with a bowl of Chilli, Lime and Coriander Dipping Sauce on the side.

Preparation Tips:

  • Canola oil is great for frying as it is low in saturated fats, cholesterol free and a source of Omega 3. Canola Oil can also be heated to between 180 and 200 degrees without smoking or burning the oil.
  • Always make sure that the oil comes up to a minimum temp of 180 degrees before you cook your seasoned squid, or it will not go crisp and golden.
  • Avoid cooking too much squid at one time, as that will reduce the temperature of the oil very quickly, resulting in soggy squid.

Prior Preparation:

  • The squid tubes can be prepared and cut up to 24h in advance and then refrigerated.  Do not coat in the seasoned flour until just prior to cooking.

Alternative Serving Suggestions:

  • Serve on a platter with dipping sauce and tooth picks as a snack.
  • Ensure squid is well drained after cooking and then sprinkle over a green salad and use the Chilli, Lime and Coriander Dipping Sauce as a dressing.
  • Substitute Chilli Salt for Szechuan Pepper Salt if you'd like a little extra heat.