Salt & Pepper Squid
Imagine biting into a crispy, golden-brown exterior that gives way to tender, succulent pieces of squid with just the right amount of seasoning. That's precisely what you can expect from Salt & Pepper Squid.
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
334
Calories
5G
Fat
2G
Saturates
6G
Sugars
1807G
Salt
34G
Protein
37G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
