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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
pescatarian
- 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
- Carbohydrate 27.1786214462185 g
- Cholesterol 174.75 mg
- Fat 126.246202935294 g
- Fiber 1.03730783410605 g
- Protein 12.9902776495798 g
- Saturated Fat 13.1880369310924 g
- Serving Size 1 1 Serving (234g)
- Sodium 1363.26065394958 mg
- Sugar 26.1413136121124 g
- Trans Fat 5.95924251680673 g
- Calories 1282 calories
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
