Salt and Pepper Squid
This squid starter is a tasty accompaniment to any meal. It’s always good to have a seafood starter on the books as it elevates any meal. And seems fancier then it is!
This does require deep frying so probably easiest on your hob but it is doable on the bbq. You will need a thermometer to make sure your oil is up to temperature and stays there. The oil needs to be screaming hot so be careful when placing the squid in as it could easily spit – using your kitchen mitts or gloves are recommended or use a ladle. We don’t want any burns around here.
The dipping sauce also works well with other seafood and fish, so worth using for whatever fish you fancy.
For the dipping sauce:
- a handful of roasted and dried chillies
- 50 g palm sugar
- 2 limes (juiced)
- 1 tbsp fish sauce
For the squid:
- 1-2 tsp white peppercorns
- 1-2 tsp sea salt
- 100 g plain flour
- 2 large fresh squid tubes
- 1 litres vegetable oil
- 4 garlic cloves (left in their paper skins)
- handful fresh coriander (roughly chopped)
For the dipping sauce:
- Roast the chillis in a dry pan for 1-2 minutes. Discard the seeds, then put the chilli into a pestle and mortar, add the palm sugar and bash into a paste. Add the lime juice and fish sauce then mix it all together.
For the squid
- In a pestle and mortar grind together the white peppercorns and sea salt until finely ground, add this to the flour and spread over a plate.
- Prepare the squid by cutting down the middle of each one and open them up to create a large, flat piece of squid. Remove the membrane and discard, then using a sharp knife, score the inside of the squid on an angle to create a fine crisscross pattern in the flesh.
- Slice the squid into 5-6cm squares. Drop the squid into the flour mixture, toss and coat and leave for a few minutes so it is evenly covered.
- Carefully heat the vegetable oil in deep pan until very hot, you can test that it is ready by adding a small piece of bread to the oil, if it fizzles and turns brown in 10-15 seconds, it is ready.
- Bash the garlic cloves with the back of a knife and keep the skin on, drop these into your hot vegetable oil and deep fry for 10 seconds until golden. Place into a bowl and mix together with the coriander.
- Put each piece of squid in the hot oil for 30 seconds to 1 minute until it is crispy and golden, remove using a slotted spoon and place on a plate covered with kitchen roll.
- Once cooked, add the garlic and coriander to the squid and mix together. Serve in a bowl with the dipping sauce in a small bowl to the side.