Tuesday, July 28, 2009

Salt and chilli squid

Serves 6

Deep frying for me is a flash back home when I was younger. If it wasn't deep fried, then it was cooked to within an inch of its life in a pot, and that's where it all began. If squid isn't your thing, and I'm constantly surprised by how many say it isn't due to one previous average experience, then try this with strips of white fish instead. It's equally delicious.
You could eat this on a bed of rocket, with lime to squeeze over definitely not a throwback to the fish suppers of my childhood) Nowadays I like the squid best eaten really piping hot from the pan, as an informal stand up first course for a kitchen supper with friends while the rest of the meal is being assembled.

1kg squid, cleaned and cut into rings, tentacles left whole
2 tblsp fish sauce
1 lemon, juiced
1 tsp dried chilli flakes
1 tsp crushed coriander seeds
2 tblsp salt flakes, crushed
1 tblsp crushed white peppercorns
250g cornflour
Vegetable oil, for frying

Place the squid, fish sauce and lemon juice in a bowl and marinate for up to 30 minutes. Drain and pat dry.

Place the chilli, coriander, salt, peppercorns and cornflour in a large freezer bag, add the squid and shake well to coat.

Pour vegetable oil into a frying pan to the depth of about only 2cm. The pan should be no more than half full. Fry the squid a few pieces at a time, for about a minute, until crisp and light gold. Drain on kitchen paper and eat straight away

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