Salt & pepper squid
Ingredients
9
Steps
3
Serves
6
Cook Time
20-25 Min
Ingredients
Open out the squid hoods, wash and pat dry with kitchen paper. Lay on a chopping board with the insides facing upwards. Score a fine diamond pattern in the squid, being careful not to cut all the way through. Cut into pieces about 5 x 3cm/2 x 1 1⁄4in. Put in a flat glass or ceramic dish, and pour the lemon juice over. Cover and refrigerate for 15 minutes. Drain and pat dry with kitchen paper.
Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid in the egg white, and dredge in the flour mixture, shaking off any excess.
Fill a deep heavy pan one-third full with oil, and heat until a cube of bread browns in 15 seconds. Deep-fry the squid, in batches, for 1–2 minutes until the squid turns white and curls. Drain on kitchen paper. Serve immediately with lemon wedges.