SALT & PEPPER SEAFOOD

60ml (1/4 cup) fresh lemon juice 1 1/2 teaspoons sea salt flakes 1 teaspoon ground white pepper 60ml (1/4 cup) iced water 70g (1/2 cup) cornflour

1/2 teaspoon ground black pepper

1 1/2 teaspoons Chinese five spice 300g barramundi fillets, cut into 1cm-thick slices

300g frozen green prawn cutlets, tails intact, thawed

1 large squid hood, cleaned, cut into rings

Sunflower oil, to deep-fry Combine remaining cornflour, remaining salt, pepper and five spice in a bowl. Dip fish, prawns and squid into cornflour paste, then into the spice mixture to coat. Shake off excess.