Salt & Pepper Squid
by Soma Sengupta
Okay, you’ve been bad over the holidays. But in case you want a quick, easy, tasty dish to enjoy in front of the fireplace perhaps, here’s one I love. And like all my recipes, a child could do this. And by the way, it’s yummy. I chop up some green & red chilis & sprinkle over the squid as soon as it’s fried, or scallions, or cilantro. You can also straw some cucumber to serve with. Enjoy!
- ◾Approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan)
- ◾2 tablespoons coarse sea salt
- ◾2 tablespoons black peppercorns
- ◾1/3 cup cornstarch
- ◾18 ounces baby squid, cut into rings, tentacles left unchopped
1Put the oil in a frying pan over high heat. Roughly grind the salt and peppercorns. If you have a mortar and pestle, fine. If you don’t, don’t despair. Put in a small bowl & press down several times with the handle of a wooden spoon until a bit more than bruised but not quite pulverized. Combine this with the cornstarch in a freezer bag. Add the squid and tossing to coat well but not heavily. You’re ready to fry. Have some plates lined with paper towel ready to place the fried squid.
2When the oil’s very hot – not quite smoking, but nearly – fry the squid. Shake off any excess cornstarch in the bag first. Fry in batches (don’t overcrowd the pan) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender inside. You probably won’t need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to the lined plates. After the squid’s sat for about half a minute, remove the greasy towel if you want. Sprinkle with your desired garnish and serve quickly
Member recipes are not tested by the Chowhound editorial team .
© CBS Interactive. All Rights Reserved