Reeve 10 Posted May 12, 2013 Report Share Posted May 12, 2013 Hi all, thought I would share with you my Salt and Pepper Recipe I use. It's reasonable quick and easy but I know two of the most fussiest eaters and they both love it!!I don't do anything fancy with my squid, like soak it in anything for a day. These squid were caught a few hours earlier and basically cleaned then cooked. Ingredients: Squid Lemon pepper, I will explain portioning later. Salt Flour ( I believe, if you are gluten intolerant, you can use corn flour?) Milk Oil for cooking, I used rice bran.I prefer to open up my squid and then cut it into strips rather then make rings, I see no problem with making it into rings if you are that way inclined but I don't know if you would get the same texture. There is a sort of soft side of the squid, the inside I assume, find that side. Once you have, score lines into it, from side to side on a 45 degree angle from the top. The goal is to cut 1 cm boces into it, which should hopefully look something like this. Note, Don't cut through the squid, only want to score one side. Mixing the actual coating, in this example I had about 2 cups of flour, roughly 2-3 tablespoons of LP and I also add a little extra salt and this was for 6 smallish squid . How I check if it is enough is by smelling the mixture, the mixture will give off a really lemony smell, that's when I know I have a good amount. This photo shows how I have scored and cut the squid into about an inch wide strips. Chuck the strips into a container of milk, make sure to cover them well so the mixture sticks to it. Once they are "milked" roll them in the mixture thoroughly, making sure to cover all of the squid. I really recommend trying just one to begin with to make sure everything is right, if you own a deep fryer, that will make it alto easier but if not and cooking on a stove top with a saucepan like this, it's important to get it the right temp range. Trying to evenly space the squid, throw it in, it literally takes 30 - 45 seconds to cook, again cook one, take it out and try it. I usually know when it is done by the colour, but that isn't always right. Also this is the sort of consistency you want on the squid. Once they're are all cooked, time to eat. Goes great with some Aioli and a minimum chips from up the local. Enjoy and let me know how it goes and any feed back you have :D piratepom, Zorgs, Langley and 4 others 7 Quote Link to post Share on other sites
Reeve 10 Posted May 12, 2013 Author Report Share Posted May 12, 2013 Bloopers As I stressed, check the oil first, I let it get to hot and the whole thing boiled over, that is why a couple of the squid are browner then the rest. It resulted in a burnt finger and an extremely oiling stove top. You can see a bit of the mess here!!!Thanks for readying, enjoy :D Quote Link to post Share on other sites
waspy 3 Posted May 12, 2013 Report Share Posted May 12, 2013 Sorry about your finger mate but sure looks nice to have for dinner . Reeve 1 Quote Link to post Share on other sites
Savagelip 4 Posted May 12, 2013 Report Share Posted May 12, 2013 not bad, i dust mine in plain flour then straight in hot oil, drain then salt & pepper BUT this recipe here posted couple days ago by another member takes the cake.. http://www.sbs.com.au/ondemand/video/11650627557/0c3bedb489183ecb8f4e671b3cefa779going to try it next time i get squid ..hint hint cfr Quote Link to post Share on other sites
outcast 0 Posted May 13, 2013 Report Share Posted May 13, 2013 If you really want them even more tender get a meat tenderiser and beat the crap out the inside till it nearly turns to mash. Don't worry the elastic skin on the outside will hold it together. Quote Link to post Share on other sites
Underpants 1,543 Posted May 13, 2013 Report Share Posted May 13, 2013 Buy one of those kenwood/sunbeam/breville deep friers. Awesome for the fish cakes too. Quote Link to post Share on other sites
Reeve 10 Posted May 13, 2013 Author Report Share Posted May 13, 2013 not bad' date=' i dust mine in plain flour then straight in hot oil, drain then salt & pepper BUT this recipe here posted couple days ago by another member takes the cake.. http://www.sbs.com.au/ondemand/video/11650627557/0c3bedb489183ecb8f4e671b3cefa779going to try it next time i get squid ..hint hint cfr [/quote']Next time i catch some squid, i am going to give it a try, looks alright!!Cheers for the advices fellas Quote Link to post Share on other sites
Luke5600 61 Posted July 7, 2013 Report Share Posted July 7, 2013 Good recipe mate but a little tip to save more burnt fingers in the future is to check if the oil is at roughly 180 degrees cut a small cube out of bread shaped like a crouton and put it in the oil, if it browns off in 5 seconds the oil is roughly 180 degrees. no wasted squid and alot safer for the old fingers I'm a chef by trade as well and alot of chefs cut the squid like that before cooking, helps it cook more evenly and makes it a bit more tender.Touching on the subject of the corn flour if you use a half mixture of both self raising/plain flour and corn flour you'll actually come out with alot crispier squid, You could also substitute milk for corn flour and achieve the same result with the crispiness Reeve 1 Quote Link to post Share on other sites
Underpants 1,543 Posted September 7, 2014 Report Share Posted September 7, 2014 This is how i did my last couple of batches of squid from the freezer, salt & pepper style. 4-5 squid tubes (mid 20cm+) 250 g cornflour 1tbls pepper corns 1tsp salt 1 tsp each garlic, ginger & chilli powders 3 egg whites oil for frying, i used sunflower. newspaper & paper towel. Thoroughly clean squid & slice tubes into rings. Lay rings out to dry on newspaper & paper towel. Grind pepper and salt. Mix into flour with remaining spices in a bowl. Beat eggwhites in a small bowl. Toss rings in flour mix, dip in egg white and finish off with flour again. Batch deep fry in hot oil 180-190deg for no more than a min. Test temp with a bit of squid or bread. Serve straight away with sweet chilli sauce or whatever takes yout fancy. This time i used the bbq 'casue the deepfryier was hadnt been cleaned from a few times ago. I think it was called a 'roasting dish' or something along those lines? I usually use squid once frozen for a while as i find it easier to skin and a little more tender. I gut, remove wings prior to freezing whole tubes. Tenticles are ok but make better bait than grub. Wings are a pain in the a**e as they are inconsistent thickness to cook. Last time one rolled up and spat hot oil on my eyelid. This time i ditched the wings and wore my polycarbonate faceshield! Langley, Zorgs, southie THE BANGA and 1 other 4 Quote Link to post Share on other sites
southie THE BANGA 2,304 Posted September 8, 2014 Report Share Posted September 8, 2014 Gonna Have to get me some squid now.... NIce one mate Quote Link to post Share on other sites
Kuerschie 2,309 Posted September 9, 2014 Report Share Posted September 9, 2014 This thread's making me want squid badly! Two nice recipes you guys have, I usually egg and breadcrumb with chilli powder and shallow fry. Must try these once I get my hands on some tasty cephalopods. Quote Link to post Share on other sites
Fishlover 1 Posted September 9, 2014 Report Share Posted September 9, 2014 Dose anyone know of a pickled squid recipe thanks Quote Link to post Share on other sites
Underpants 1,543 Posted September 10, 2014 Report Share Posted September 10, 2014 http://www.strikehook.com/index.php/topic/15594-pickling-squid/?hl=%2Bpickled+%2Bsquid&do=findComment&comment=181447 Gonna pickle my next lot. Quote Link to post Share on other sites
Knackers 696 Posted September 22, 2014 Report Share Posted September 22, 2014 Don't skin your squid! And eat the flaps as well. There is no difference in taste or texture between the tube and the flaps. And the skin goes beautifully crispy. Give it a go. Chief and Rod 2 Quote Link to post Share on other sites
Knackers 696 Posted September 22, 2014 Report Share Posted September 22, 2014 not bad, i dust mine in plain flour then straight in hot oil, drain then salt & pepper BUT this recipe here posted couple days ago by another member takes the cake.. http://www.sbs.com.au/ondemand/video/11650627557/0c3bedb489183ecb8f4e671b3cefa779going to try it next time i get squid ..hint hint cfr I have used this recipe numerous times and it is great. I use an iron wok over the single burner on the bbq. Make sure you get proper chinese cooking wine and not rice wine vinegar. Rod 1 Quote Link to post Share on other sites
Reeve 10 Posted October 1, 2014 Author Report Share Posted October 1, 2014 Yeah I got to get out and get some more squid, it has been some alright weather for it! Quote Link to post Share on other sites
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