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Title: Salt & Pepper Baby Squid
Categories: Seafood, Chilies, Herbs
Yield: 4 servings

800 g (28 oz) whole baby squid
1/4 c (35 g) corn-flour
1 tb Fresh ground black pepper
2 ts Sea salt flakes
Rice bran oil; to deep-fry
2 Birdseye chillies; sliced
- fine
Coriander leaves; to serve
Lime cheeks (wedges); to
- serve

TO PREPARE SQUID: Rinse under cold running water. Gently
pull tentacles to separate heads from hoods. Remove and
discard intestines and quills from hoods. Remove and
discard heads and beaks from tentacles, cutting just
below eyes so tentacles remain in one piece. Rinse hoods
and tentacles under cold running water. Pat dry with
paper towel.

Cut hoods along one side and lay flat. Using a sharp
knife, make shallow diagonal cuts on inside surface of
hoods to create a crisscross pattern. Cut into 5cm x 3cm
pieces. Combine cornflour, pepper and salt in a bowl.
Dust batches of squid in cornflour mixture, shaking off
excess.

Add enough oil to a medium pan to reach a depth of 6cm/2
1/4". Heat on medium-high to 180ºC/360ºF (or until a
cube of bread turns golden in 30 seconds). Place squid
in batches into a deep-frying basket. Lower basket into
oil and deep-fry 2 minutes, until light golden. Drain on
paper towel.

Divide squid between paper cones or pile onto a large
platter. Top with chilli and coriander and season with
pepper. Serve with lime cheeks.

RECIPE FROM: https://www.womensweeklyfood.com.au

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