2 squid tubes
2 tablespoons Corn Flour
2 tablespoons plain flour
1 tablespoon freshly ground black pepper
Vegetable Oilfor frying
I still am blown away by how many people keep salt and pepper on their dining or kitchen table. Personally I keep my salt and pepper in one place, right next to the stove where it belongs! If the Chef does his or her job properly, that is the only place it should need to be as the seasoning should already be in the meal. Wherever you stand on the salt and pepper issue, I think we can all agree that in this dish, the more the better. Below is our version of all those Salt and Pepper Calamari Recipes that are out there.
- Lay the squid tubes flat on your chopping board and place a long knife inside the tube.
- Pull the knife either to the right or left and cut the tube open on one side.
- Unfold the tube flat, leaving what was the inside pointing up.
- Remove any excess membrane left inside with a sharp knife.
- Rinse it under cold water and pat dry with some paper towel.
- Again lay the squid inside up on your board.
- With a very sharp knife cut the squid in half along what was the opposite edge.
- Now we’ll do the criss cross cutting.
- On each of these 2 halves make an incision across the centre from corner to corner, (cut as deep as you can without cutting right through).
- Now make incisions parallel to that incision about 1/2 cm (1/4 inch) apart.
- Then repeat this procedure along the other angle from the other corner to corner.
- Then cut each tube half into 3 pieces.
- Mix all the dry ingredients in a mixing bowl.
- Toss the squid 1 at a time in the flour mix and set aside.
- Place a heavy based non stick pan on high heat and add oil to just under ½ cm (1/4 inch).
- Once the oil is hot, fry the squid pieces about 30 seconds per side, the squid should curl up nicely.