Salt & pepper squid







Cook Time

20-25 Min


  • 900g/2lb squid hoods, halved lengthways
  • 250ml/9fl oz freshly squeezed lemon juice
  • 250g/9oz cornflour
  • 1 1⁄2 tablespoons salt
  • 1 tablespoon ground white pepper
  • 2 teaspoons caster sugar
  • 4 egg whites, lightly beaten
  • vegetable oil for deep frying
  • lemon wedges, to serve
  • 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.
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