SALT AND PEPPER SQUID

SALT AND PEPPER SQUID

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Ingredients

Adjust Servings:
2 squid tubes
2 tablespoons Corn Flour
2 tablespoons plain flour
1 tablespoon freshly ground black pepper
Vegetable Oil for frying
Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    I still am blown away by how many people keep salt and pepper on their dining or kitchen table. Personally I keep my salt and pepper in one place, right next to the stove where it belongs! If the Chef does his or her job properly, that is the only place it should need to be as the seasoning should already be in the meal. Wherever you stand on the salt and pepper issue, I think we can all agree that in this dish, the more the better.  Below is our version of all those Salt and Pepper Calamari Recipes that are out there.

    1. Lay the squid tubes flat on your chopping board and place a long knife inside the tube.
    2. Pull the knife either to the right or left and cut the tube open on one side.
    3. Unfold the tube flat, leaving what was the inside pointing up.
    4. Remove any excess membrane left inside with a sharp knife.
    5. Rinse it under cold water and pat dry with some paper towel.
    6. Again lay the squid inside up on your board.
    7. With a very sharp knife cut the squid in half along what was the opposite edge.
    8. Now we’ll do the criss cross cutting.
    9. On each of these 2 halves make an incision across the centre from corner to corner, (cut as deep as you can without cutting right through).
    10. Now make incisions parallel to that incision about 1/2 cm (1/4 inch) apart.
    11. Then repeat this procedure along the other angle from the other corner to corner.
    12. Then cut each tube half into 3 pieces.
    13. Mix all the dry ingredients in a mixing bowl.
    14. Toss the squid 1 at a time in the flour mix and set aside.
    15. Place a heavy based non stick pan on high heat and add oil to just under ½ cm (1/4 inch).
    16. Once the oil is hot, fry the squid pieces about 30 seconds per side, the squid should curl up nicely.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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