Lime, Salted Pepper Squid

LEVEL: easy Cook: 5 minutes

Lime, Salted Pepper Squid

BOOKMARK

DELICIOUS

Description

Everyone I talk to that loves squid, tells me how hard it is to get it just right – to get that tender, melt in your mouth consistency tends to be hit and miss. It’s not. The key? Keep reading.

You’ll discover this recipe is incredibly simple and that the seafood speaks for itself. I’ve used frozen and fresh squid and frankly… We feel better with the knowledge that we’re using fresh seafood from our local fish monger – but sometimes, when you’re on a budget, that just isn’t an option.

If you’re looking at this recipe, it’s possible that you can’t buy the ‘ready to cook’ squid from your supermarket, or order it off a menu at your favourite restaurant because of the glutenous ingredients. I can assure you, I’ve walked a mile in your shoes.

Don’t drop the recipe from your vocabulary if you can’t get the fresh stuff. No one will be able to tell the difference with the end result, whether you use super fresh local caught squid tubes or do the dash to the deli for a cheaper option.

It’s quick, it’s easy and despite what people say – it’s not hard to perfect, it’s tender, it’s melt in your mouth, it’s moreish.

Ingredients

4 squid hoods (tubes), cleaned

Salt and Pepper

2 limes

1 1/2 cups pure cornflour

500ml extra virgin olive oil

Directions

1: Rinse the squid tubes thoroughly.
2: On a clean chopping board, lay out one squid tube horizontally. Cut the squid tube in approximate 1cm ribbons to create squid rings.
3: Continue step 2 until all of the squid tubes are cut into rings.
4: In a large freezer bag, sift the cornflour.
5: Add salt and pepper to the bag, to taste.
6: Juice the limes and pour the juice into a separate, large freezer bag.
7: Add the squid tubes to the bag of lime juice, seal and toss the squid for 30 seconds.
8: Unseal the bag and remove the squid rings making sure to shake off any excess lime juice to avoid dripping, place squid rings straight into second bag with sifted cornflour, salt and pepper.
9: Toss squid rings until completely coated in salt and peppered flour mix. Set aside, in the bag.
10: Using a medium sized non stick fry pan with around a 4-5cm depth, heat the oil to medium.
11: While the oil is heating, prepare a plate with paper towel to soak any excess liquid off the cooked squid.
12: Allow approximately 5 minutes for the oil to heat, drop a small cube of gluten free bread into the pan to check the oil is ready. If the bread cube becomes golden and bubbles on impact, the oil is ready.
13: NOTE: If the bread cube turns a dark brown on impact - the oil is too hot.
14: If the bread cube turns a dark brown, turn the stove temperature down immediately to a low-medium heat and re-test another cube of bread after 2-3 minutes.
15: Depending on the size of your pan and when the oil is hot, add 8-10 squid tubes at a time for 1-2 minutes maximum. Using a slotted spoon remove squid from hot pan and place on paper lined plate or tray.
16: Repeat until all is cooked.
17: The crucial element to perfecting the squid, every time, is not leaving it in the pan. If it looks cooked, don't doubt yourself. The longer in the pan, the tougher the squid will be by the time you're trying to eat it.
18: Serve alone, with your favourite sauce or pickle some red capsicum, chilli, cucumber and chive for a dipping sauce with zing.