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Servings 6
Calories 334 kcal
Prep Time15 mins
Cook Time3 mins
Total Time18 mins

Ingredients
 

  • 16 baby squid, cleaned and dried in kitchen towel
  • 200 g self raising flour
  • 300 ml milk
  • vegetable oil for deep frying
  • 1 tsp garlic salt
  • 1 tsp celery salt
  • 1 tsp cracked black pepper
  • 1 tsp freshly milled black pepper
  • 1 tsp icing sugar
  • 1 tsp granulated or caster sugar

Instructions
 

  • Make sure that the baby squid is clean and thoroughly dry - you may need to pat them dry using a piece of kitchen paper. Then, remove the head and tentacles from the squid.
  • Dust with a little salt and pepper mix, a few squids at a time in the flour, dip into the milk, then dust again in flour. Re dust if needed.
  • Heat the oil to 190C, then fry the squid until golden and crisp - it's best to do this in small batches, so the oil retains its temperature. Drain squid on kitchen paper.
  • Sprinkle over the salt and sugar serve straight away with fresh lime squeezed over.
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Nutrition Facts
Salt & Pepper Squid
Amount per Serving
Calories
334
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
403
mg
134
%
Sodium
 
1807
mg
79
%
Potassium
 
575
mg
16
%
Carbohydrates
 
37
g
12
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword seafood, squid
Course Seafood, Side Dish, Starter
Cuisine Greek, Italian, ITV This Morning, Summer
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