August 2018 – Crispy Squid with Salt and Pink Peppercorns

From page 320 of The New English Kitchen.

A cooking method that gives you squid as crisp as that served in restaurants, but without using gallons of fat or deep-fat fryers. Frying it twice is the secret.

Serves 2

2 tablespoons plain flour
1 teaspoon soft sea salt, ground to a powder in a pestle and mortar with ½ teaspoon pink peppercorns
1 medium squid, cleaned and cut into strips
groundnut oil for frying

Mix together the flour, salt and pink peppercorns, then roll the squid pieces around in this mixture. Heat 2cm of groundnut oil in a wok until it sizzles when a drop of water is thrown in (at arm’s length). Put on an apron because squid spit as they fry. Fry the squid for 1-2 minutes, then remove and allow to cool in a sieve or on a towel. Re-fry in the same oil for 2 minutes, until very crisp. Eat with a sweet chilli sauce.