Salt and Pepper Squid with Chilli Dipping Sauce

Ingredients

• 500 g squid tubes and tentacles
• 100 g cornflour
• 60 g plain flour
• 2 tsp sea salt flakes
• 2 tsp black pepper
• 2 red chilli
• 100 ml sweet chilli sauce
• 800 ml sunflower oil

Method

1. 1

   Score squid tubes with a sharp knife in a cross-hatch pattern, then cut into pieces. Pat all squid dry.

2. 2

   Mix cornflour, plain flour, sea salt and black pepper in a large bowl.

3. 3

   Toss squid pieces in the seasoned flour mixture until well coated. Shake off excess.

4. 4

   Heat oil to 190°C. Fry squid in batches for 2 minutes until crisp and lightly golden. Drain on kitchen paper.

5. 5

   Finely slice red chillies and stir into the sweet chilli dipping sauce.

6. 6

   Pile squid onto a plate, scatter over sliced chilli and serve with the dipping sauce and lemon wedges.