Who doesn’t love salt & pepper squid? It’s salty, peppery, crunchy…. and so easy to make! Makes me salivate just thinking about it!
Anyway, thought I’d share with you the salt and pepper squid we made (not literally because we’ve eaten it all already… you can just look, salivate and get food envy…. and maybe even get inspired to make some yourself!!)
This was my first attempt and as you can see, there doesn’t seem to be much salt or pepper on the squid!! In fact, it tasted a bit dry and not at all what I was expecting….
I realised that I made the mistake of drying the squid too much before putting it in the batter… duh!! How’s it all supposed to stick on if the squid’s dry?
After making this, we ended up with too much salt and pepper mix left over and I wanted to see if keeping the seafood moist would actually make the batter stick properly.
So, I did it to some Monkfish tails and a couple of spare prawns we had… the Monkfish was better than the squid AND the prawns!!! It was SOOOOO SOFT and juicy on the inside and crunchy on the outside!!
So, here’s the recipe:
Mix EQUAL portions of crushed (by mortar and pestle) whole black pepper, white pepper, Sichuan peppercorns and sea salt (so if you use 1 tsp, use the same measurement for all). To this total mixture, mix in about 5 times as much cornflour.
Use whatever seafood you want (squid, prawns, fish), clean and prepare them into chunky bite size morsels and make sure they’re moist enough to take on the salt and pepper mix.
Coat the seafood in the salt and pepper mix and deep fry them.
Slice some garlic cloves, red chilli and spring onions, flash fry these in hot oil. Leave all on absorbent paper to drain off excess oil.
And voila… there you have it. I served our Monkfish with fresh baby salad leaves and roasted on-the-vine cherry tomatoes. YUMMY!!! We felt so healthy (even if the seafood was deep fried, it wasn’t oily at all). Oh…. you can squeeze lemon or lime on them too if you want 😉