Having stuck to my original planned recipe for this week's them - Chinese Chicken Parcels, I felt like I needed to do something a little extra. Unfortunately, I've had hardly any spare time to potter around the kitchen which meant I couldn't try a dish that would challenge me. As I was already craving calamari, I decided to whip up this very simple and quick dish.....
Salt & Pepper Squid
Cookbook: 500 Appetisers
Author: Susannah Blake
450g squid, cleaned
Juice of 2 limes
1/2 tsp coarse sea salt
1 tbsp ground black pepper
70g rice flour
Sunflower oil, for deep-frying
Lime wedges to serve
Slice the bodies into rings. Squeeze the lime juice over, toss to combine, then marinate in the refrigerator for about 15 minutes.
Meanwhile, combine the salt, pepper, and rice flour. Drain the squid and pat dry on kitchen paper, then toss the rings in the salt and pepper mixture.
Pour oil into a pan to fill it by two-thirds and heat to 180 degrees.
Working in batches, deep-fry the squid for about 1 minute, until crisp and golden. Drain well on kitchen paper and serve freshly cooked, with lime wedges for squeezing.
Not too bad.
I LOVE calamari but when I cook it, I tend to grill it as I'm not a fan of deep-frying, so it was kinda nice cooking this a different way.
The taste was lovely and zingy, and it was definitely a quick and simple dish to make. Not sure if I'd make it again any time soon...bit messy with the deep-frying part of it, but an enjoyable snack, especially washed down with a cider.
Salt & Pepper Squid
Cookbook: 500 Appetisers
Author: Susannah Blake
450g squid, cleaned
Juice of 2 limes
1/2 tsp coarse sea salt
1 tbsp ground black pepper
70g rice flour
Sunflower oil, for deep-frying
Lime wedges to serve
Slice the bodies into rings. Squeeze the lime juice over, toss to combine, then marinate in the refrigerator for about 15 minutes.
Meanwhile, combine the salt, pepper, and rice flour. Drain the squid and pat dry on kitchen paper, then toss the rings in the salt and pepper mixture.
Pour oil into a pan to fill it by two-thirds and heat to 180 degrees.
Working in batches, deep-fry the squid for about 1 minute, until crisp and golden. Drain well on kitchen paper and serve freshly cooked, with lime wedges for squeezing.
Not too bad.
I LOVE calamari but when I cook it, I tend to grill it as I'm not a fan of deep-frying, so it was kinda nice cooking this a different way.
The taste was lovely and zingy, and it was definitely a quick and simple dish to make. Not sure if I'd make it again any time soon...bit messy with the deep-frying part of it, but an enjoyable snack, especially washed down with a cider.
Aw, Salt and Pepper compliments calamari so so much! I love eating them, tho I don't get them often as the dinner mate is vego. ^^;
ReplyDeleteooh yum! I love salt and pepper calamari. I have never made it though.
ReplyDeleteI am sooo far behind in my cookbook challenge!!
If only I wasn't so scared of deep-frying, I bet I could win about a thousand brownie points by making this for me dad. Looks fantastic!
ReplyDeleteLooks delicious! I love calamari :-)I'm getting behind with my challenge since i took a month off, but now I'm back!!
ReplyDeleteThanks guys!
ReplyDeleteCeleste - how do you cope? Hehehe
Imasugarjunkie - I've been missing your creations - hope you join back in for the last couple of weeks!
Love your style Hannah, just whip out the frying pan when then timing's right.
Glad you're back LaCucina - I love reading your blog!
Yum, that looks so good. I am going to need a diet after the Cookbook Challenge ;)
ReplyDelete