How to Make Crispy Salt and Pepper Squid
Crispy Salt and Pepper Squid has become one of the staples of modern Australian cuisine, but it’s easy to make at home.
So how did I come across this recipe? Trial and error. Lots of trial and plenty or error… I’ve tried too many variations to recall them all, BUT at least now I can share one recipe that’s an instant success.
The squid hidden inside the spicy crunchy coating is soft and so morish. And it’s all very simple to make at home.
- 2 squid tubes, cleaned
- 4 tbsp self raising flour
- 2 tbsp corn flour
- 1 tbsp sechuan pepper // or finely ground black pepper
- 1 tbsp sea salt
- 2 cups of olive or peanut oil for frying
- chopped shallots and red long chilli slices to garnish
- Rinse squid tubes under cold running water and dry off thoroughly with paper towels.
- Cut squid into bite-sized pieces and score the “fleshy” side on the diagonal to form a diamond pattern.
- Mix flours, pepper and salt in a bowl and add squid. Toss to coat well.
- Heat oil in a saucepan until very hot – test the temperature by dropping in a small bread crust, if it sizzles and bread turns golden brown within 10 seconds, the oil is ready.
- Using tongs, drop in small batches of about 5 pieces into the oil and cook until the crust turns golden.
- Remove with a slotted spoon and drain on absorbent paper towel. Repeat with the rest.
- Fry up diced shallots and chilli to garnish.
- Serve immediately, or reheat in a very hot oven or under the grill.