Crispy salt and pepper squid immediately conjures images of hot summer days on the beach, sitting on the sand with a greasy paper bag of chips beside you. These are a slightly elevated version of the fish and chip staple, with za’atar for spice, and combined brown rice flour and spelt breadcrumbs for a satisfying crunch. Serve with tartare sauce or the garlic yoghurt sauce.
Looking for more seafood recipes or more finger foods for your next party?
Ingredients
Method
1.Cut squid in half lengthways. Score insides of squid in a criss-cross pattern; cut into 5cm pieces.
2.Combine breadcrumbs, flour, white pepper, za’atar and parsley in a medium bowl. Whisk eggs in another medium bowl. Dip squid pieces in egg, then coat in breadcrumb mixture, shaking off any excess.
3.Heat oil in a large frying pan over medium-high heat; cook squid, in batches, for 2 minutes or until golden and just cooked through. Drain on paper towel. Season with salt.
4.Serve squid straightaway with lemon wedges.
This recipe is best made just before serving.
Note
