Salt and Pepper Deep Fried Squid
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Salty, spicy, crisy and tender, you’ll need to make more than you anticipate eating as they are hard to resist!
Ingredients
1kg cleaned squid cut into pieces
2 tablespoons salt
3 to 4 teaspoons peppercorns, according to taste
1 egg
175ml ice cold water
150g plain flour
750ml oil for deep-frying, or as needed
Coriander leaves, to garnish (optional)
Method
In a dry frying pan on medium-low heat, brown the salt and peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown colour.
Remove it from the heat and when it has cooled, grind the mixture in a pestle and mortar or a blender. In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick batter, being careful not to over mix (the batter should resemble a pancake batter).
Heat the oil to 180°C. Dip the squid into the batter, making sure each piece of squid is well coated. Add the squid to the oil and deep-fry until golden brown and crispy.
Drain and serve garnished with the coriander leaves, and with the salt and pepper mix sprinkled over the top.