Simple Salt and Pepper Squid

400g baby squid, cleaned
2 cloves garlic, finely chopped
1 bird’s eye chilli, finely sliced
Small handful fresh coriander or sliced spring onion, optional
Vegetable oil, for deep frying

The Seasoned Coating
150 to 200g cornflour
1 teaspoon sea salt
1 to 2 teaspoons freshly cracked black pepper

PREPARATION

1. Open up the squid tubes and score the inside in a light crisscross pattern without cutting through. Cut into bite sized pieces. Keep the tentacles whole.
2. In a large bowl combine cornflour, sea salt and cracked black pepper.
3. Add the squid to the seasoned cornflour. Massage gently so every piece is fully coated and completely dry. Each piece should be dusty white and separate from the others.

COOKING

1. Heat vegetable oil to around 180°C. Test with wooden chopsticks. If bubbles form immediately, the oil is ready.
2. Fry the squid in batches for about 2 minutes until lightly golden and crisp. Do not overcrowd the wok. Remove and drain well.
3. Heat a clean wok until smoking. Add a small drizzle of oil.
4. Add garlic and chilli and toss briefly on high heat.
5. Immediately return the fried squid to the wok and toss quickly for about 5 seconds so the seasoning coats evenly without softening the crust.
6. Remove straight away and garnish with coriander or spring onion if using. Serve immediately.

School of Wok Tips

• Coat the squid thoroughly and ensure it is completely dry before frying.
• Fry in small batches to maintain oil temperature.
• Listen for reduced bubbling as moisture evaporates during frying.
• Toss with garlic and chilli for only a few seconds to avoid burning.

FAQs

Why not use egg in the coating?
Squid is naturally moist. Cornflour alone creates a lighter, crispier crust.

How do I prevent squid from becoming rubbery?
Cook quickly at high heat. Overcooking makes squid tough.

Can I use frozen squid?
Yes? Thaw completely and pat very dry before coating in cornflour.