Salt and Pepper Squid

Salt and Pepper Squid - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Next level Calamari Rings with garlic and parsley

Looking for super crispy calamari (squid) rings? What about taking it to another level with garlic and parsley. Then this recipe is for you. Salt and pepper calamari is a popular bar snack at great for sharing with friends over a cold drink. It’s also a great starter with a salad, in fact it can also be a main meal.

The Addition of Szechuan peppercorns in the crispy salt and pepper coating, gives them a unique flavour and a tingling sensation. They are optional, if you’re not a fan or if don’t have them in stock, just use extra black peppercorns instead. It will still be great! An Asian dish made Mediterranean style!

These rings are super crispy by using egg wash and two types of flour.The calamari is soft inside with a beautiful flavour. Wait until you taste one and then see if you don’t eat them all!

Ingredients

1½ tsp Szechuan peppercorns
1tsp cracked pepper corns
2 tsp flaky sea salt (use less if using fine)
6 tbsp - 50g plain flour
10 tbsp - 80g cornflour
1 egg
Vegetable oil, for deep-frying
3 squid tubes (about 20oz - 550g), cleaned, and sliced into rings
To serve
2 tbsp olive oil
3 Finley grated garlic cloves
1 Handful of chopped parsley
1 lemon

Steps

Step 1
To get started, add the salt, both the Szechuan and black peppercorns to a mortar and pestle. Crush them medium fine, you want a little texture not powder.
Step 2

Slice the calamari tubes into rings, not too wide or they can become unpleasant to eat. Coat the calamari rings with flaky salt and the crushed pepper mixture.
Step 3

Mix the all purpose flour and the cornstarch together in a large plate or flat container.
Step 4

Crack a whole egg in a mixing bowl, beat the egg and toss in calamari rings to coat.
Step 5

Place the calamari rings in the flour mix (do this in batches) and coat each one evenly. Shake away any excess flour and place them on a tray so they don’t clump and stick together.
Step 6

Now, let’s heat up some oil for frying. Once it reaches 350°F – 180°C, fry them in four separate batches until they’re golden and crispy, (approx. 3 minutes) then place them on a cooling rack to drain.
Step 7

Meanwhile, in a pan over high heat, add the olive oil and garlic, mix until it sizzles and starts to sweat. Then toss in the fried calamari rings, add the chopped parsley and keep tossing every few seconds for approx. 30 seconds.
Step 8

Serve immediately, with lemon wedges.

Recipe tags: salt and pepper calamari

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