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Salt and Pepper Squid
By Andy | August 26, 2009
Salt and Pepper Squid
Serves 4
Prep time : 5 minutes
Cooking time : 10 minutes
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Ingredients
700 grams small squid hoods, cut into 0.5cm rings.
2 1/2 tablespoons mixed dried peppercorns.
1 1/2 tablespoons salt flakes.
3/4 cup ground rice flour.
1 egg white.
Olive or canola oil for deep-frying.
1 tablespoon fresh lime juice.
1/2 cup whole egg mayonnaise.
Hot chips to serve.
Method
Combine lime juice and mayonnaise in a small bowl.
Cover and chill.
Place a small frying pan over medium heat and add peppercorns.
Cook for about 3 minutes, keeping the peppercorns moving, by tilting the pan.
Remove to a spice grinder (or similar) and add salt flakes and grind.
Place flour in a bowl.
Place egg white into a bowl and whisk until frothy.
Preheat the oven to 160 C.
Place a wok or large saucepan over medium-high heat and add the oil until up to a third full.
Drop squid rings into egg white and then toss in flour, shaking off the excess.
Deep-fry the squid for 1 to 2 minutes, until lightly golden.
Remove to a wire rack over a lined baking tray, and keep warm in the oven, while cooking the remaining squid.
Serving
Sprinkle squid with salt and pepper mix, and serve with hot chips and lime mayonnaise dressing.
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