Crispy'n'chilli squid

 |   |  1 min read

Crispy'n'chilli squid

Cannot tell a lie, this is a variation on something from Nigella Bites -- but with a twist. Real tasty starter, but it does involve gettin' squishy with it because you really do need fresh squid which you have to clean and take out all the yucky and hard bits -- like excrement and eyes.

But really, it's worth it in the end.

INGREDIENTS

Three medium-sized whole squid (ie. tubes about 12-15 centimetres long)

Cornflour

Sea salt

Whole black peppers

Chilli powder

Limes

Cooking oil

 

METHOD

Clean the squids thoroughly getting out the gooey bits and cutting out the eyes and so on. There's also that long thin transparent "bone" to be dealt with. You can probably pull it out in one piece.

Slice the tube into ringlets and cut the tentacles at the top trying to keep them together in groups of two or three. (They just come up better when deep fried.)

In a plastic bag mix half a cup of cornflour, and some ground up sea salt and black peppers (about half a teaspoon of each)

Add some chilli powder: half a teaspoon if you want it mild, more if you are brave.

Place the squid bits in the bag and shake until each piece is liberally covered.

Heat cooking oil in a pan and when very hot add the squid pieces one at a time. And carefully.

When they are cooked (each will take maybe two minutes) remove and place on newspaper (to get off the excess oil) and then squeeze over the juice of some limes.

Serve immediately while they are hot.

Great starter.

Share It

Your Comments

post a comment

More from this section   Recipes from Elsewhere articles index

Loretta Lynn's You Ain't Woman Enough Casserole

Loretta Lynn's You Ain't Woman Enough Casserole

Some too-many years back we were driving across the States and found ourselves drawn towards Loretta Lynn's former home -- an ante-bellum mansion of the kind she described as like something out of... > Read more

Oyster Pie: A "firm favourite" as summer wanes

Oyster Pie: A "firm favourite" as summer wanes

The Bluff oyster season usually opens in March in New Zealand so people might be looking for something more to do with those big, rich delights than just eating them raw or with a splash of... > Read more

Elsewhere at Elsewhere

Kuching, Sarawak: Location, location, location

Kuching, Sarawak: Location, location, location

As befits a fine-looking establishment named for the first “White Rajah” of the region, the James Brooke Bistro and Cafe occupies a prime location in Kuching, the capital city of... > Read more

John Mayall: Blues From Laurel Canyon (1968)

John Mayall: Blues From Laurel Canyon (1968)

In the wake of '67s Sgt Pepper's the new thing in rock was "the concept album" and at the tail-end of that decade and well into the 70s a long list of bands weighed in: the Pretty Things... > Read more