Something Special – Salt and Pepper Squid
Found on just about every café menu in the country, Salt and Pepper Squid is an easy dish to make at home. Calamari tubes were selling for $15.99 a kilo this week, which makes it a bargain compared to other seafood choices this Easter weekend.
Squid needs only a very short cooking time and care must be taken to make sure it doesn’t become tough and rubbery. This recipe calls for the calamari to be soaked in kiwifruit pulp – the enzymes in the juice helps keep calamari tender.
Serves 4
INGREDIENTS
500g cleaned squid (calamari) hoods; 1 kiwifruit; 200ml milk; 2 tbsp self-raising flour; 1/2 tsp cracked black pepper; 1 tsp sea salt; 1/2 tsp lemon pepper seasoning; peanut or vegetable oil for frying
METHOD
Using a sharp knife, gently cut the squid hoods in half and lay each half flat on a board. Gently slice the squid into 1cm thick slices. Peel kiwifruit and mash. Add milk and pour over squid in a glass bowl. Refrigerate for a few hours or if possible, overnight.
Combine flours, salt, pepper and flavourings. Pour enough peanut oil into a heavy base pan to one-third full. Heat over medium-high heat. Strain squid well from calamari and toss in flour mixture.
Cook squid in the hot oil in batches until golden. Take care not to over-cook. Drain on paper towel.
Combine 4 tbsp warm soy, 1 tbsp sesame oil and 1 tsp finely sliced and julienned ginger and serve as dipping sauce. Toss mint and chopped chillies through squid, if liked.
COST
$9.00 for four people
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A trick to make this a little better is to halve the flour and make it up with rice flour. and cornflour. It makes a lighter coating.
Oh. My. God! I made this for a special Friday night dinner last night – it was devine!! So much better than the shops, and soooo much cheaper! I got some squid tubes for $14/kg. My 5 & 6 yo boys absolutely loved it and it was hard for me not to devour it straight out of the pan!! The lemon pepper really gave it a great flavour. Another great recipe Sandra
Thank you.
Heeheehee. Giggling with delight at your comment Kim. Many thanks. x
Made this on Good Friday at the request of First Born. Will do again — next time I will track down lemmon pepper and sparhawk’s suggestion of rice flour and cornflour.