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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Crispy Salt and Pepper Squid
(Calamar Croustillant)   Share  
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  1. 500 grams cleaned

  2. 1/3 cup white flour

  3. 1/3 cup corn flour

  4. 1 teaspoon crushed
    black pepper

  5. 1 teaspoon sea salt

  6. peanut oil for deep

  7. chilli or garlic sauce
    to taste

Salt and Pepper Squid
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Remove fried pieces of battered squid pieces with a slotted spoon and allow to drain on kitchen paper placed on an oven rack.

  6. Serve these delicious morsels of salt and pepper squid dipped in freshly made red chilli or garlic sauce.

  7. Enjoy.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.