I am craving a crunchy, spicy, crispy, crumbly fried squid at the moment and was pleasantly suprised to have found a recipe that would definitely suit my intentions. 😉
All I have to do now is find the nearest fishmongers for some already cleaned squids.
Crispy Crumbly Squid Recipe
Ingredients:
- 100g cornflour
- 100g plain flour
- 2 tsp black pepper, cracked
- 2 tbsp ground Szechuan peppercorns
- vegetable oil, for frying
- 400g squid, cleaned and cut into strips
- finely sliced spring onion and green chilli, to serve
- spig of parsley and thinly sliced lime to garnish
For the dipping sauce:
- 1 red chilli, finely chopped
- 1 small red onion, finely chopped
- 100ml red wine vinegar
- 2 tsp fish sauce or salt to taste
- To make the dipping sauce, mix all the ingredients in a small bowl and then set aside.
- Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside.
- Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs.
- Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt.
- Serve the squid scattered with the spring onion, chilli, parsley and slices of lime, with the dipping sauce on the side.