Salt and Pepper Squid
Photography by Sarah Tuck.
A bowl of tender squid makes a delicious dinner. Serve as is or wrap in lettuce leaves with cucumber slices and bean sprouts.
Serves: 2
INGREDIENTS
300 grams squid tubes, thawed
¼ cup plain flour
¼ cup cornflour
2 teaspoons sea salt
1 teaspoon ground pepper
½ teaspoon chilli powder, or more to taste
vegetable oil for frying
To serve
½ cup purchased mayo
2-3 teaspoons wasabi paste
small handful coriander, chopped
1 long red chilli, finely chopped
2 limes, cut into wedges
METHOD
Cut the squid tubes into ½cm-thick rings.
Put the flour, cornflour, salt, pepper and chilli powder in a large bowl and crush together with the back of a teaspoon to combine. Add the squid, tossing to coat well.
Heat 2cm of oil in a sauté pan until it begins to shimmer. Add the squid in batches, shaking off excess flour, and cook for about 2 minutes until lightly golden and tender. Remove with a slotted spoon and place on kitchen towels to drain. Keep warm in a low oven until all the squid are cooked.
To serve: Combine the mayo and wasabi paste. Serve the squid topped with the combined coriander and chilli, the lime wedges and mayo. Serves 2
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!