Salt and pepper calamari
Tender squid rings tossed in a peppery cornflour coating and shallow-fried in batches until crisp. Served with lemon and a quick garlic aioli.
- Prep
- 9 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 360 kcal
Ingredients
Method
Pour the oil into a large, deep frying pan to about 1 cm deep and heat over medium-high for about 4 minutes. It's ready at 180°C, or when a cube of bread browns in about 15 seconds. Line a plate with paper towel.
While the oil heats, slice the squid tubes into 1 cm rings and pat them very dry with paper towel; wet squid spits in hot oil. Mix the mayonnaise, garlic and 1 teaspoon of lemon juice for the aioli.
In a bowl, mix the cornflour, flour, black pepper, Sichuan pepper and 1 teaspoon of the salt. Toss half the squid in the coating, shaking off the excess.
Lower the coated squid into the oil away from you, in a single layer without crowding. Fry for 1½ to 2 minutes, turning once, until pale golden and crisp. Lift out with a slotted spoon onto the paper towel.
Coat and fry the second batch the same way, letting the oil come back to temperature first. Don't fry longer; overcooked squid turns rubbery.
Pile onto a plate, sprinkle with the remaining salt, the chilli and spring onion, and serve straight away with lemon wedges and the aioli.
Tips
- Keep a lid and the paper towel nearby, never leave hot oil unattended, and let the oil cool completely in the pan before you strain or discard it.
- For gluten-free, replace the plain flour with rice flour and use a maize cornflour; many Australian cornflours are made from wheat.
- If your squid tubes are thick, score the inside in a criss-cross and cut into strips instead of rings; they curl up beautifully and stay tender.
