Salt & pep­per squid

Easy Cook - - TV CHEFS -

Serves 2 Prep 20 mins Cook 5 mins £1.08 a por­tion 570 kcals, 21g fat, 3g sat. fat a por­tion

1-2 tsp white pep­per­corns 1-2 tsp sea salt 100g plain flour 2 large fresh squid tubes 1 litre veg­etable oil, for fry­ing 4 gar­lic cloves small bunch fresh co­rian­der, roughly


In a pes­tle and mor­tar, add the white pep­per­corns and sea salt, and finely grind to­gether. Stir this through the flour, then tip on to a plate.

Pre­pare the squid by cut­ting it down the mid­dle of each tube, then open it up to cre­ate a large, flat piece of squid. Re­move the mem­brane and dis­card. Us­ing a sharp knife, score the inside of the squid on an an­gle to cre­ate a fine criss-cross pat­tern in the flesh. Slice the squid into 5-6cm squares and drop into the flour mix. Toss and coat thor­oughly, so each piece is evenly cov­ered.

Heat the oil in deep pan un­til very hot – you can test that it is ready by adding a small piece of bread to the oil. If it siz­zles and turns brown in 10-15 secs, it is ready. Bash the gar­lic cloves with the back of a knife and, with the skins on, drop into the oil and fry for 10 secs un­til golden. Re­move the gar­lic with a slot­ted spoon, drain on kitchen pa­per, then put in a bowl with the co­rian­der.

Fry each piece of squid in the oil for 30 secs1 min un­til crispy and golden. Re­move with a slot­ted spoon and drain on kitchen pa­per. Once cooked, add the squid to the gar­lic and co­rian­der, then toss to­gether.

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