Salt and Pepper Squid

Ingredients

• 600 g squid tubes and tentacles, cleaned
• 6 tbsp cornflour
• 2 tsp sea salt flakes
• 2 tsp black pepper, coarsely ground
• 2 red chilli
• 4 cloves garlic
• 4 spring onions
• 600 ml vegetable oil
• 1 lemon

Method

1. 1

   Score the squid tubes in a diamond pattern and cut into pieces. Pat everything very dry with kitchen paper.

2. 2

   Mix the cornflour, salt and pepper in a bowl. Toss the squid in the seasoned cornflour until well coated.

3. 3

   Thinly slice the chilli and garlic. Cut the spring onions into 3cm lengths.

4. 4

   Heat the oil in a deep pan to 190°C. Fry the squid in batches for 1–2 minutes until crispy and lightly golden. Drain on kitchen paper.

5. 5

   In a separate wok with a little oil, quickly stir-fry the garlic, chilli and spring onions for 1 minute over a high heat.

6. 6

   Add the fried squid and toss together for 30 seconds.

7. 7

   Tip onto a platter, squeeze over the lemon and serve immediately.