Salt and Pepper Squid

1. 1

   Put the oil in a frying pan over high heat.

2. 2

   Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.

3. 3

   When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within.

4. 4

   You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better.

5. 5

   Remove to plates lined with a paper towel.

6. 6

   After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.