Salt and Pepper Squid

Method

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1. Pat the squid completely dry and leave it on kitchen paper while you prepare everything else. Wet squid spits violently and will not crisp.

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2. Toast both peppercorns in a dry pan for 2 minutes until fragrant, then grind with the salt and five spice to a coarse powder.

   Mark done Start 2 min timer

3. Mix the cornflour, rice flour, baking powder and 2 teaspoons of the spiced salt in a bowl.

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4. Heat the oil to 195°C / 385°F — it must be very hot for the squid to cook in the time available.

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5. Toss the squid through the flour mixture, shaking off every loose speck, and fry in three small batches for 60 to 90 seconds each until pale gold and crisp. Drain on a rack.

   Mark done Start 60 sec timer

6. Pour off the frying oil. In a clean wok, heat the tablespoon of oil and fry the chilli and garlic for 20 seconds until just fragrant, not browned.

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7. Add the squid and spring onions, sprinkle over another teaspoon of spiced salt, and toss for 20 seconds.

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8. Serve immediately with lime wedges and the remaining spiced salt on the side.

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Chef’s Tips

• Score the inside of the squid bodies in a diagonal crosshatch — they curl attractively and cook faster.
• Ninety seconds is the ceiling. Set a timer if you are cooking for people and likely to be distracted.
• The spiced salt keeps for a month in a jar and is excellent on chips, chicken wings and roast potatoes.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Cold lager or a dry Riesling
• Sweet chilli sauce or mayonnaise with lime
• A crunchy pickled salad

Storage & Reheating

Eat within minutes of frying. Squid does not survive refrigeration and reheating in any recognisable form.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.