Salt and Pepper Squid

Discover the secrets of cooking crunchy, crispy restaurant-style Salt and Pepper Squid in your own kitchen. A perfect sharing starter.

INGREDIENTS

• 1 kilo of baby squid.
• 2 tablespoons of dried chillies.
• 3 tablespoons of Jersey Sea Salt.
• 2 tablespoons of black pepper.
• 500g of rice flour.
• 500ml of vegetable oil.
• 3 eggs.

DIRECTIONS

• Add the chillies, salt and peppercorns into a heavy-duty frying pan and dry roast over a medium heat until the contents becomes fragrant and the salt starts to turn slightly golden. Add the contents of the pan into a mortar and grind to a fine consistency.
• In a bowl add the flour and dry roasted ingredients and mix well.
• Heat the oil in a wok or large saucepan until its temperature reaches 180 degrees. Cut the squid into stripes but keep the tentacles whole.
• Separate the egg whites from the egg and then beat the egg whites until the reach a foamy consistency.
• Dip the squid into the egg whites and then lightly coat the squid with the infused flour.
• Fry the squid in small batch’s to ensure the oil remains hot, for approximately 3 to 4 minutes or until the squid turns golden.
• Remove the squid from the wok and place on absorbent kitchen paper in order to drain off any excess oil.
• Serve with chopped coriander, mayonnaise and wedges of lemon.