Salt and Pepper Squid Bites

cook 20 mins
  • 500 g (1 lb) cleaned squid
  • 2 teaspoons peppercorns, crushed
  • 1 teaspoon chilli flakes
  • 2 teaspoons salt
  • 100 g (3 1/2 oz) plain flour
  • vegetable oil, for deep-frying
  • 2 spring onions, cut into thick slices
  • 1 red chilli, cut into thick strips
  • lemon wedges, to serve
  • Cut each squid tube in half. Lay flat, inside up, and use a sharp knife to gently score a cross. Cut into bite-sized pieces, then pat dry with kitchen paper.
  • Mix together the crushed peppercorns, chilli flakes, salt and flour. Toss the squid in the mixture.
  • Fill a large, deep saucepan one-third full with oil and heat until a cube of bread browns in 15 seconds. Shake off the excess flour from a handful of squid and deep-fry for 2–3 minutes until just golden and crisp. Drain on kitchen paper. Keep warm in a low oven. Repeat with the remaining squid.
  • Deep-fry the spring onions and chilli strips for 1–2 minutes, and use to garnish the squid. Serve with lemon wedges for squeezing over.
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