Crispy Salt and Pepper Squid

Ingredients

Squid tubes

500g, cleaned and cut into rings

Cornflour

1 cup

Black pepper

1 teaspoon, freshly cracked

Salt

1 teaspoon

Vegetable oil

for deep frying

Lime wedges

for serving

Fresh coriander

for garnish (optional)

Instructions

1. In a large bowl, combine the cleaned squid rings with salt and freshly cracked black pepper. Toss to ensure the squid is evenly coated.
2. Add the cornflour to the bowl and mix well until the squid is fully coated in a thin layer. This will help create that signature crispy texture.
3. Heat vegetable oil in a deep fryer or a large saucepan to 180°C (350°F). Use enough oil to ensure the squid can float freely while frying.
4. Fry the squid in small batches for 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the pan, as this can lower the oil temperature.
5. Once cooked, remove the squid from the oil and place on a plate lined with paper towels to drain excess oil.
6. Serve the crispy squid hot, garnished with fresh coriander if desired, and accompanied by lime wedges for squeezing over the top.