Salt & pepper squid
Squid is a sustainable, cheap, mouth watering fruit of the sea, we don’t eat enough off. Maybe it’s the tentacles that put people off but they’re missing out on a right treat. I knocked this tasty lunch up, using some frozen squid, but most fish counters, stock it fresh, cleaned and ready to go. Dress it with some chopped coriander, red chilli and spring onions and tuck in – it’s well nice.
Servings: people
Ingredients
- 300 grams Squid (£2.40)
- 75 grams Corn flour (£0.18)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Fennel seeds teaspoon (£0.04)
- 5 grams Schezwan pepper teaspoon (£0.15)
- 5 grams Chilli Flakes teaspoon (£0.04)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10
Cook Time: 10 minutes
- In a pestle & mortar, or bowl, grind down the fennel seeds, schezwan pepper, salt & chilli flakes.
- Once bashed, stir into the corn flour and mix thoroughly.
- Clean the squid if necessary, and rinse in water. Pat dry on kitchen roll. Make sure it is cut to bite size pieces and include the tentacles if available.
- Heat a pan with 200ml of vegetable oil, and wait until it is hot. Add the squid in batches to the flour mix, then fry for about 3 minutes turning on a regular basis, or until golden.
- Remove from the pan and dress with a sprinkling of fresh coriander, red chilli, spring onions and a lemon wedge. Serve immediately.
Follow Us!
