Salt & pepper squid

Salt & pepper squid

main courses | serves 4-6

1. Cut the tentacles off the squid and slice the tubular bodies into thick rings. Dry with kitchen paper.
2. Crush the peppercorns and the salt in a mortar until finely ground. Mix with the cornflour.
3. Heat the oil in a small pan to 180C (or until a cube of bread dropped in the oil turns golden brown in 30 seconds). In batches, coat the squid in the cornflour mix, shaking off excess, and very gently lower into the oil. Deep-fry until golden and crisp. Drain on kitchen paper. Deep-fry the garlic, chilli and onion for about 30 seconds. Serve at once with lime wedges.

 

Recipe Georgie Socratous
Photo Sam Stowell


from Issue 10

ingredients

750g baby squid
1 tsp each of black, white and Sichuan peppercorns
1 tsp sea salt
6 tbsp cornflour
1.5 litres vegetable oil
2 garlic cloves, sliced
1 red chilli, sliced
4 spring onions, sliced
lime wedges, to serve

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