Friday, 18 October 2013

Salt and Pepper Squid, the recipe - October 2013

Lots of requests for the recipe for Salt and Pepper Squid, so here you are.

Firstly, do not be put off by the frying. I don't have a deep fat fryer, and just used about an inch and a half (couple of centimetres) in a saucepan. No problem.

I used English squid, just a couple of them as a starter for two people. These were pre-prepared ones, so no tentacles. Shame as I like the tentacles. If you have them, then use them, there are lots of instructions for cleaning squid if you get them whole with the tentacles, like this one here 

Cut the hood down the side and then cut into rectangles about the size of a matchbox. (If you are using the tentacles, just make sure you have cut out the little mouth parts from the very centre, then leave them whole.) Score the inside of the flesh in a diamond pattern, give them a rinse and then pop into a mixture of milk and yoghurt to soak for 10 minutes or so.

Whilst the squid is soaking, make the dipping sauce by mixing equal quantities of mayonnaise and Greek Yoghurt (I like Total best, and use 0% for just about everything)  If you like you can add chopped dill, or chopped spring onions, maybe a little chili, what ever takes your fancy. I just had it plain!

In a small bowl mix one tablespoon of potato flour and one of cornflour (you can use all cornflour if you don't have any potato flour but it is good and crispy), and season with plenty of black pepper and salt.

Start heating some light vegetable oil (I use organic rape seed oil - not a cold pressed one, but I think the organic one is nicer in flavour than the ordinary rape seed/vegetable oil. And I dislike sunflower oil intensely as it lacquers my pans and is really hard to get off) in a saucepan until it shimmers. Don't let it smoke. I usually test with a little flour, if the flour just sinks to the bottom it isn't hot enough, if the flour fizzes it is about right.

When the oil is hot enough, scoop the squid out of the milk (discard the milk) and throw it into the seasoned flours, mix round until it forms a sort of batter on the outside of the squid and then pop each piece of squid into the oil, one by one. Don't throw them all in together they will lower the temperature of the oil too much and will stick together in one lump.

Squid takes hardly any time to cook so once it is golden brown in patches, lift it out and drain on some kitchen paper, then serve quickly with the dip.

I hope you enjoy this, let me know!

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