Salt and Pepper Deep Fried Squid
Ingredients
- 1kg cleaned squid cut into pieces
- 2 tablespoons salt
- 3 to 4 teaspoons peppercorns, according to taste
- 1 egg
- 175ml ice cold water
- 150g plain flour
- 750ml oil for deep-frying, or as needed
- Coriander leaves, to garnish (optional)
Method
- In a dry frying pan on medium-low heat, brown the salt and peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown colour.
- Remove it from the heat and when it has cooled, grind the mixture in a pestle and mortar or a blender.
- In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick batter, being careful not to over mix (the batter should resemble a pancake batter).
- Heat the oil to 180°C. Dip the squid into the batter, making sure each piece of squid is well coated.
- Add the squid to the oil and deep-fry until golden brown and crispy.
- Drain and serve garnished with the coriander leaves, and with the salt and pepper mix sprinkled over the top.
