Clean squid if not clean, cut into 3 cm rings. Quarter rings lengthwise.
Finish with quarter circle curls about 3 cm long. Alternatively, you can
cut squid tube and tentacles to your preference. You can also part cut
diamond shaped patterns on the outer part of the squid pieces.
Whisk the flour, corn flour, crushed black pepper, sea salt with just
enough cold water to form a batter that would just allow the squid
pieces to be dipped in and retain a thin layer of coating when removed
from the batter.
Heat oil in a saucepan that would allow small batches of the battered
squid pieces to be deep fried. Heat oil over medium high flame.
When oil starts to sizzle, dip squid pieces into batter one by one, wipe
off excess batter against side of bowl. Gently lower battered pieces of
the squid into the oil. Allow to cook for about 2 minutes or until light
golden brown. Fry battered squid pieces in small batches and do not
overcrowd the frying pan.
Remove fried pieces of battered squid pieces with a slotted spoon and
allow to drain on kitchen paper placed on an oven rack.
Serve these delicious morsels of salt and pepper squid dipped in freshly
made red chilli or garlic sauce.
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