Salt and Pepper Squid – a delicious recipe with peanut oil, salt, black peppercorns, cornstarch, baby squid, Lemon for squeezing. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the oil in a frying pan over a high heat.
2
Bash the salt and peppercorns in a mortar and pestle till a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with the cornstarch, adding the squid and tossing to coat well but not heavily.
3
When the oils very hotnot quite smoking but nearlyfry the squid (knocking any excess cornstarch back in the bag first) in batches (about four, probably) and cook each batch for about a minute or so till just crisp on the outside and still sweet and tender within.
4
You probably wont need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better.
5
Remove to plates lined with a paper towel.
6
After the squids sat for about half a minute, remove the greasy towelthough sometimes, I dispense with this stagesqueeze lemon over and eat with your fingers, quickly.
43
kcal
Calories
10
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Approx. 2 cups peanut oil (to come about 1/2 inch up in a frying pan), 2 tablespoons Maldon or other sea salt, 2 tablespoons black peppercorns, 1/3 cup cornstarch, and more.
Yes, Salt and Pepper Squid falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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