Guest xtrafishyfish Posted December 30, 2007 Report Share Posted December 30, 2007 I finally found a decent salt and pepper squid recipe, true to style and minus the star anise that spoils it. Cooked it up last night and it was delish {SMILIES_PATH}/cheesy.gif Serves 61kg squid tubes, halved lengthways 250ml (1cup) lemon juice 250g (2 cups) cornflour (cornstarch) 1 1/2 tablespoons salt1 tablespoon ground white pepper2 teaspoons caster (superfine) sugar 4 egg whites, lightly beatenoil, for deep-frying lemon wedges, for serving coriander (cilantro) leaves, for garnish1. Open out the squid tubes, wash and pat dry. Lay on a chopping board with the inside facing upwards. Score a fine diamond pattern on the squid, being careful not to cut all the way through. Cut into pieces about 5 x 3cm .2. Place in a flat non-metallic dish and pour the lemon juice over the top. Cover and refrigerate for 15 minutes.3. Drain and pat dry.4.. Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid into the egg white and then into the flour mixture, shaking off any excess.4. Fill a deep fryer or large saucepan one-third full of oil and heat to 180?C (350?F), oruntil a small cube of white bread dropped into the oil turns golden in 15 seconds.5. Cook batches of the squid for 1-2 minutes, or until the flesh turns white and curls.6. Drain on crumpled paper towels. Serve with lemon wedges and garnish withcoriander. Quote Link to post Share on other sites
ospray 1 Posted December 30, 2007 Report Share Posted December 30, 2007 Gee that sounds good Smiley,Might just jump in the boat and go and catch me a squiddly did[/color:enxtap1z] Quote Link to post Share on other sites
Guest xtrafishyfish Posted December 30, 2007 Report Share Posted December 30, 2007 Gee that sounds good Smiley,Might just jump in the boat and go and catch me a squiddly did[/color:1jakfpiq] Go for it Osprey.... You won't catch any if you stay at home seriously tho' it was tasty and had a nice crispy pepper batter, although, I reckon I'd thin out the thicker pieces of bigger squid first tho' with a meat mallet {SMILIES_PATH}/cheesy.gif Quote Link to post Share on other sites
bennyboy 0 Posted January 20, 2008 Report Share Posted January 20, 2008 I too sometimes fail to get my squid just right, but i'll give your recipe a shot.It sounds like a winner {SMILIES_PATH}/cool.gif Quote Link to post Share on other sites
fred 1 Posted January 21, 2008 Report Share Posted January 21, 2008 i ordered some salt and pepper squid from a resturaunt the other night.It was done a little different.Instead of cutting into rings they cut into rings but didnt cut all the way through. They cut 95% through but left a little bit attched. This way they could link like 6 rings together all joined at the bottom. Make sense?????Hard to explain but it looked awesome and tasted good too. Quote Link to post Share on other sites
jerome 0 Posted January 21, 2008 Report Share Posted January 21, 2008 hey guys, just got back from a pretty hetic summer away. i have a cracker of a salt & pepper flour mix recipe tha is nice and light.will hook u's up by the weekend. Nice recipe Smiley, i just cheked my cubpoard, going to give it shot now.j Quote Link to post Share on other sites
fred 1 Posted January 21, 2008 Report Share Posted January 21, 2008 welcome back Jerome.Did you catch the king in your avatar photo?PS i got 16 big blue swimmers on my freezer looking for a new crab recipe.Got the charter this weekend so hopefully i'll be needing a snapper recipe next week. Quote Link to post Share on other sites
mullies_chaser 0 Posted January 21, 2008 Report Share Posted January 21, 2008 Has anyone tried the Squid Inc? I love the stuff, Salt and Pepper!! We have put it on gar aswell! Nicest gar I've ever tasted! Quote Link to post Share on other sites
1ONMEPILLIE 0 Posted January 25, 2008 Report Share Posted January 25, 2008 I second that mulies best salt & pepper squid i've tasted.youse guys have got to try it {SMILIES_PATH}/wink.gifIt also comes in a resealable bag and lasts 12 months Quote Link to post Share on other sites
footy 0 Posted April 26, 2008 Report Share Posted April 26, 2008 I think ive posted this somehwere else before but I use cornflour, a decent lemon pepper, tiny bit of chinese 5 spice and a touch of plain flour, deep fry it quicly like normal and thats it, nice and easy and really tasty.Drizzle any sauce over it that you like Quote Link to post Share on other sites
bob hoops 0 Posted May 4, 2008 Report Share Posted May 4, 2008 nice 1 m8 that sounds very nice will give it a whirl 4 sure {SMILIES_PATH}/wink.gif {SMILIES_PATH}/smiley.gif Quote Link to post Share on other sites
benny ruff 0 Posted May 14, 2008 Report Share Posted May 14, 2008 I second that mulies best salt & pepper squid i've tasted.youse guys have got to try it {SMILIES_PATH}/wink.gifIt also comes in a resealable bag and lasts 12 monthsi thought that squiders you brought round the other nightwas fresh.. {SMILIES_PATH}/cheesy.gif {SMILIES_PATH}/grin.gif {SMILIES_PATH}/grin.gif {SMILIES_PATH}/grin.gif {SMILIES_PATH}/rolleyes.gif Quote Link to post Share on other sites
Ranger 48 Posted May 14, 2008 Report Share Posted May 14, 2008 I think ive posted this somehwere else before but I use cornflour, a decent lemon pepper, tiny bit of chinese 5 spice and a touch of plain flour, deep fry it quicly like normal and thats it, nice and easy and really tasty.You most certainly have posted it before, and I tried it, although I did use rice flour on mine! That 5 spice is a groovy lil addition.I recall you mentioned a sauce or mayo too, but I cant remember what it was, can ya give me a refresher please? Quote Link to post Share on other sites
Goldie 0 Posted May 14, 2008 Report Share Posted May 14, 2008 you can make your own seafood sauce with tomato sauce and mayo {SMILIES_PATH}/smiley.gifi used cracked pepper with my S&P squid, i dont like the lemon {SMILIES_PATH}/smiley.gif Quote Link to post Share on other sites
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