Salt and Pepper Squid

The Story – Some things aren’t meant to be


400 grams Squid rings, cleaned and cut into strips (see tips, below)
85 grams Corn flour
85 grams Cake flour
2 teaspoons Black pepper, cracked
2 tablespoons Sichuan peppercorns, roughly crushed
1 teaspoon Salt
175 grams Sparkling mineral water
Sunflower oil, enough for deep frying

Salt and Pepper Squid



  1. Mix the flours, salt and peppers in large mixing bowl. Add the water and stir slowly until a batter is formed. Do not over-work the batter, a few lumps are fine.
  2. Heat the oil in a large wok to 180℃.
  3. When the oil is at temperature, add a few rings of squid to the batter making sure they are well covered.
  4. Shake off the access batter against the side of the bowl and transfer the squid to the warm oil.
  5. Cook for about 2 minutes or until the batter is golden.
  6. Remove the squid with a slotted spoon and place on a drying rack set over a plate or akin sheet.
  7. Continue the process in small batches until all the squid is fried.
  8. Serve immediately with one or more dipping sauces.

2 Comments Add yours

  1. treesshrubs says:

    Great story….. in retrospect! : )

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