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 articles index

Prawns in Red Curry Sauce

Prawns in Red Curry Sauce

Cannot tell a lie, I borrowed this one from a CD-cum-recipe set in the generic series called The Ideal . . . Dinner Party, and you fill in the gap there with Thai, Chinese, Indian, Italian, Mexican... > Read more

Ben Batterbury's Venison Tartare With Blackcurrants, Gin And Chocolate

Ben Batterbury's Venison Tartare With Blackcurrants, Gin And Chocolate

In May 2011, 32-year old Bristol-born Ben Batterbury, the head chef at Queenstown's prestigious hotel The Rees, presented a menu of New Zealand flavours at the famous Beard House in New York, the... > Read more

Elsewhere at Elsewhere

Nikki Sixx: A very dim light (1991)

Nikki Sixx: A very dim light (1991)

To tell truth, out of the many hundreds -- indeed thousands -- of musicians I have interviewed very few have been downright stupid. Sure some fumbled for words, others said slightly... > Read more

THE BARGAIN BUY: The Real Count Basie; The Ultimate Collection (Sony)

THE BARGAIN BUY: The Real Count Basie; The Ultimate Collection (Sony)

The Count Basie Orchestra -- which plays a short New Zealand tour in a fortnight -- must be one of the longest running jazz outfits anywhere. In the current line-up they have players appointed by... > Read more