Monday, February 20, 2006

Salt & Pepper Squid

I have experimented with many recipes but have always been disappointed by the result. This is by far the best. The good thing about this recipe is that you are not dealing with messy batters and the squid does not come out with a thick greasy coating but is instead very light and tender.

salt & pepper squid
250 gm squid
¼ cup lemon juice

½ cup cornflour
½ Tbsp salt
1 tsp ground white pepper (or a combination of white and black pepper)
¼ tsp caster sugar (superfine)
1 egg lightly beaten


1. Wash and pat dry squid, and cut into rings. Put rings in a flat dish and pour lemon juice over the top. Refrigerate for 15 minutes. Drain and pat dry.

2. Combine cornflour, salt, pepper and sugar.

3. Dip squid into egg and dust with the salt and pepper mixture, shaking off any excess.

4. Add squid to oil in batches and fry for 1-2 minutes or until golden brown.

Edited on 15/10/08:
Ground white pepper should be 1 tsp instead of 1½ Tbsp.


Anonymous said...

The colour of my fried squid rings did not turn as nice as yours. Maybe I didn't pat dry the squids first before frying. The oil also turns darker & dirty as I fry so you can imagine the colour of my fried rings. My non-chilli kids find yr 1 & half tbsp ground white pepper too spicy though so I make a fresh batter w/o white pepper

Sinner said...

Oops...had a look at my notes.

The pepper should be 1 tsp only. The 1-1/2Tbsp was for 1kg squid. Sorry for the error. No wonder we find it quite spicy too !

If we are reusing the oil, we usually strain it through some paper towels to sieve out the dirty bits. Plus we have a basket so the food does not fall to the bottom.

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