Salt and Pepper Squid
From chefrecipes 14 years ago
- 30 minutes to make
- Serves 4
I still am blown away by how many people keep salt and pepper on their dining or kitchen table. Personally I keep my salt and pepper in one place, right next to the stove where it belongs! If the Chef does his or her job properly, that is the only place it should need to be as the seasoning should already be in the meal. Read more Wherever you stand on the salt and pepper issue, I think we can all agree that in this dish, the more the better! See less
Ingredients
- 2 cleaned squid tubes shopping list
- 3 tbsp corn flour shopping list
- 2 tbsp plain flour shopping list
- 1 tbsp salt shopping list
- 1 tbsp pepper shopping list
- Veg oil for frying shopping list
How to make it
- Lay the squid tubes flat on your chopping board and place a long knife inside the tube.
- Pull the knife either to the right or left and cut the tube open on one side.
- Unfold the tube flat, leaving what was the inside pointing up.
- Remove any excess membrane left inside with a sharp knife.
- Rinse it under cold water and pat dry with some paper towel.
- Again lay the squid inside up on your board.
- With a very sharp knife cut the squid in half along what was the opposite edge.
- Now we’ll do the criss cross cutting.
- On each of these 2 halves make an incision across the centre from corner to corner, (cut as deep as you can without cutting right through).
- Now make incisions parallel to that incision about 1/2 cm (1/4 inch) apart.
- Then repeat this procedure along the other angle from the other corner to corner.
People Who Like This Dish 4
- mbeards2 Omaha, NE
- binky67 Ellicott City, MD
- victoriaregina USA, VA
- chefrecipes Strawberry Hills, AU
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The Rating
Reviewed by 1 people-
Love squid when done correctly and this recipe does it right. I stand with u on the salt and pepper issue. Saved and fived.
victoriaregina
in USA loved it
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" It was excellent "