Salt and Pepper Squid

Salt and Pepper Squid

Salt and Pepper Squid

What sort of person would I be if I didn't provide my version of Salt and Pepper Squid?  There are some combinations which I think are undeniably great, salt and pepper squid is one of them.

If you buy the squid already cleaned – either as tubes, rings or (my favourite) the little baby octopus – there is not that much to do with this recipe.  It is a great addition to a seafood platter for an opulent yet relaxed celebration meal.

1 kg of squid or baby octopus

1½ cup semolina

½ cup cornflour

1 heaped tablespoon plain flour

½ teaspoon salt

Salt and Pepper SquidZest of half a lemon

1 teaspoon cracked pepper – I use the 3 coloured pepper as it looks gorgeous and give a varied pepper flavour.

Oil for frying

2 cloves of garlic, halved

1 few spring onions or a sprig of tarragon

Ensure the squid is  cleaned very well and there is no grit or anything unpleasant.  Squid should smell of the sea and not have any kind of icky smell, if it does throw it away and save yourself the bellyache.  If using the squid tubes, cut into wide pieces and score the surface in a diamond pattern - that way the curl up and look pretty when you cook them!

Combine the flours, salt, pepper and lemon zest in a mixing bowl or plastic bag.

Drench the squid in the flour mixture, rubbing the flour into the surface.

In a large pan, warm the oil gently with the cut garlic cloves  and herb sprig floating in it.  Gently heat the oil until it starts to bubble slightly and the garlic and herbs have browned and released their flavour without burning.

Remove the herbs and garlic from the oil and increase the temperature.  Drop the squid into the oil a little at a time, cooking until it is golden brown.

If not serving immediately, lay a wire rack on a baking tray and arrange quid on the rack and keep in a warm (not hot) oven until needed.  The sooner they are served the better though.

Serve with lots of lemon and Aioli.