Crispy salt and pepper squid - calamar croustillant

Crispy salt and pepper squid - calamar croustillant

Ingredients:
500 grams cleaned squid tubes
1/3 cup white flour
1/3 cup corn flour
1 teaspoon crushed black pepper
1 teaspoon sea salt
peanut oil for deep frying
chilli or garlic sauce to taste

Preparation:
Clean squid if not clean, cut into 3 cm rings. Quarter rings lengthwise. Finish with quarter circle curls about 3 cm long. Alternatively, you can cut squid tube and tentacles to your preference. You can also part cut diamond shaped patterns on the outer part of the squid pieces.
Whisk the flour, corn flour, crushed black pepper, sea salt with just enough cold water to form a batter that would just allow the squid pieces to be dipped in and retain a thin layer of coating when removed from the batter.
Heat oil in a saucepan that would allow small batches of the battered squid pieces to be deep fried. Heat oil over medium high flame.
When oil starts to sizzle, dip squid pieces into batter one by one, wipe off excess batter against side of bowl. Gently lower battered pieces of the squid into the oil. Allow to cook for about 2 minutes or until light golden brown. Fry battered squid pieces in small batches and do not overcrowd the frying pan.
Remove fried pieces of battered squid pieces with a slotted spoon and allow to drain on kitchen paper placed on an oven rack.
Serve these delicious morsels of salt and pepper squid dipped in freshly made red chilli or garlic sauce.
Enjoy.