Salt and lemon-pepper squid
No need to head to the pub for bistro quality salt and pepper squid when it's this simple to make yourself.
- 30 mins cooking
- Serves 4
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Ingredients
Salt and lemon-pepper squid
- 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
Salt and lemon-pepper squid
- 1Halve 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.
- 2Heat oil in wok; deep-fry squid, in batches, until tender and browned lightly. Drain.
- 3Serve squid with your favourite dipping sauce, if you like.
