Salt and Pepper Deep Fried Squid
Salty, spicy, crisy and tender, you’ll need to make more than you anticipate eating as they are hard to resist!
1kg cleaned squid cut into pieces
2 tablespoons salt
3 to 4 teaspoons peppercorns, according to taste
175ml ice cold water
150g plain flour
750ml oil for deep-frying, or as needed
Coriander leaves, to garnish (optional)
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.