I recently visited Blakeney in Norfolk , England, while walking the Norfolk Coast Path. The little seafood stall by the harbour had sold out of crab, so I opted for their Salt and Pepper squid with a Sriracha Mayo. I can honestly say it was one of the best versions i have had so if you go there do try it. In the meantime here is a version from ” Nigella Bites” by Nigella Lawson.
Ingredients
- 500 ml groundnut oil to come 1 cm up in a frying pan
- 2 tbsps sea salt
- 2 tbsps black peppercorns
- 75 g cornflour
- 500 g baby squid cut into rings, tentacles left unchopped
- lemon for squeezing
Servings:
Instructions
- Put the oil in a frying pan over a high heat. Bash the salt and peppercorns in a pestle and mortar until coarsely ground. Combine the mixture in a freezer bag with the cornflour. Add the squid and toss to coat.
- When the oil is very hot- not quite smoking but nearly- fry the squid in batches , knocking any excess cornflour back into the bag first. Cook each batch for about a minute until just crisp on the outside and still tender within- be careful not to overcook or it will become tough.
- Remove to plates lined with kitchen paper then when its drained remove the paper. Squeeze over the lemon juice and eat with your fingers.
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