Name: Salt and lemon-pepper squid
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram squid hoods; 1/2 cup (75g) plain flour; 2 teaspoon coarse cooking salt; 1 tablespoon lemon pepper; peanut oil, for deep-frying

Ingredients

600 gram squid hoods

1/2 cup (75g) plain flour

2 teaspoon coarse cooking salt

1 tablespoon lemon pepper

peanut oil, for deep-frying

Method

1.Halve squid hoods lengthways, score insides in crosshatch pattern; cut each half lengthways into five pieces. Toss squid in medium bowl with combined flour, salt and lemon pepper until coated; shake off excess.

2.Heat oil in wok; deep-fry squid, in batches, until tender and browned lightly. Drain.

3.Serve squid with your favourite dipping sauce, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook