Salt & Pepper Squid 2
3 large (750g) cleaned squid hoods
vegetable oil, for shallow frying
1/2 cup rice flour
1 1/2 tbsp freshly cracked peppercorn medley (see note)
1 tbsp salt flakes
1 tsp chilli flakes
Salad leaves, to serve
Lemon wedges, to serve
Step 1
Preheat oven to 160°C/140°C fan-forced.
Step 2
Cut each squid hood in half lengthways. Using a sharp knife score inside in a criss-cross pattern. Cut each piece in half lengthways. Cut each strip crossways into 4 pieces. Pat dry with paper towel.
Step 3
Heat oil in a wok or saucepan over medium-high heat.
Step 4
Combine flour , pepper , salt and chilli in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook, turning, for 2 minutes or until light golden. Transfer to a baking tray. Place in oven to keep warm while cooking remaining squid. Serve with salad greens and lemon wedges .
