Salt & pepper squid

Method5 steps · about 25 min

1. 1

   Step 1: Make the dip in a small clean bowl using only the finely chopped red chilli (1), finely diced half cucumber, finely chopped small red onion (1 small), rice wine vinegar (100 ml), caster sugar (1 tbsp) and fish sauce (2 tsp). Stir until the sugar dissolves and reserve it separately. In a large bowl mix both measured flours (85 g), cracked black pepper (2 tsp), roughly crushed Szechuan pepper and the measured two teaspoons coating sea salt.

   Uses 1 red chilli, finely chopped, for dip · ½ cucumber, finely diced, for dip · 1 small red onion, finely chopped, for dip · 100 ml rice wine vinegar for dip · 1 tbsp caster sugar for dip · 2 tsp fish sauce for dip · 85 g cornstarch (UK cornflour) for coating · 85 g plain flour for coating

2. 2

   Step 2: Prepare the completely cleaned squid (400 g): open its tube into a flat sheet and cut it into finger-thick strips, leaving the tentacles whole. Pat it dry thoroughly. Line a tray with kitchen paper and keep the separate extra finishing sea salt ready.

   Uses 400 g cleaned raw squid, tube cut into finger-thick strips and tentacles left whole · A little extra sea salt to sprinkle on fried squid

3. 3

   Step 3: Heat sunflower oil to 180 °C in a suitable deep fryer or deep pan, using about 7 cm depth only where the vessel can safely hold it without being overfilled. Use a thermometer to check the temperature and keep water away from the hot oil.

   Uses Sunflower oil for deep frying, about 7 cm depth in a suitable deep pan

4. 4

   Step 4: Coat the dry squid in the prepared pepper-salt flour mixture, shaking off excess. Fry in small batches for about two minutes each, until crisp and the squid is cooked through, opaque and just firm. Restore the oil temperature between batches. Lift out with a slotted spoon, drain on the lined tray and sprinkle with a little of the separate extra finishing sea salt. Discard flour that contacted raw squid.

   Fry each squid batch until crisp and cooked · 2 minUses All prepared squid · Prepared flour coating, as needed · The heated frying oil · A little extra sea salt to sprinkle on fried squid

5. 5

   Step 5: Serve all the drained cooked squid scattered with the finely sliced spring onion and green chilli. Put the reserved cucumber-chilli dip alongside for dipping.

   Uses All cooked squid · Finely sliced spring onion to serve, as desired · Finely sliced green chilli to serve, as desired · All reserved clean dip