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.
