Salt & pepper squid

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• mrssharples

  28 October 2011

  mrssharples commented on this recipe

  Can you use small octopus for this recipe?

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• Tanja Mc

  21 November 2011

  Tanja Mc rated and commented on this recipe

  

  Totally delicious!!

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• ticamorena

  10 May 2012

  ticamorena rated and commented on this recipe

  

  I used frozen squid and this recipe turned out great! At first I was worried about the potential texture of the squid, but once cooked it was soft, tasted fresh and delicious. Personally, I would reduce the amount of salt in the recipe, but otherwise a simple and perfect dish with just the right amount of spice.

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• diddydi

  25 August 2012

  diddydi commented on this recipe

  I followed the recipe and it was a disaster! The flour mixture just came away from the squid and ended up in a greasy soggy mess. What little was left on the squid, I ended up scraping off as it was just too greasy and mushy. Very disappointing....

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• Penny

  22 September 2012

  Penny rated and commented on this recipe

  

  Wow, that was so good! Our batter turned out quite subtle in flavour, so next time I'll up the szechuan pepper and chilli. Oh yes and it was great with a pinch of MSG (my guilty kitchen secret) and a squeeze of lemon.

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• jmhancock

  25 January 2013

  jmhancock commented on this recipe

  Loved it! As others have commented the 2nd time I made this I added a little more chilli but that's personal preference. Quick and easy - get your fishmonger to prepare the squid.

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• Danielle H

  08 February 2013

  Danielle H rated and commented on this recipe

  

  Do not make the mistake I did and try to fry too much at once and make sure the oil is VERY hot or you end up with a horrible gooey mess like I did

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• Raebear

  19 March 2013

  Raebear commented on this recipe

  Absolutely delicious. Quick and easy enough to be able to rustle it up after a day at work. This is a really thrifty recipe (I used black peppercorns which was delicious). It's definitely going to be a staple midweek meal in our house. Five stars!

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Ingredients

• 1 tbsp Szechuan peppercorns
• 1 tsp chilli flakes
• 1 tbsp sea salt flakes
• 4 tbsp plain flour
• 4 tbsp cornflour
• 400g squid , cleaned
• groundnut oil for deep frying
• lemon wedges to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 1 tbsp Szechuan peppercorns
• 1 tsp chilli flakes
• 1 tbsp sea salt flakes
• 4 tbsp plain flour
• 4 tbsp cornflour
• 400g squid , cleaned
• groundnut oil for deep frying
• lemon wedges to serve

416 kcalories, protein 32.8g, carbohydrate 30.6g, fat 18.9 g, saturated fat 2.9g, fibre 0.5g, salt 4.33 g

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