Gluten-Free Chinese Salt & Pepper Squid
Category : FOOD
Preparation time: 30 minutes
Cooking time: 15 minutes
2 tbsp Szechuan peppercorns
1 tsp chili flakes
1 level tbsp sea salt flakes
4 slices Genius Soft White Sandwich Loaf, whizzed into fine breadcrumbs
5 tbsp cornflour
600g baby squid, cleaned
Vegetable oil for deep frying
Lemon wedges to serve
1. Crush together the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix with the corn flour and breadcrumbs.
2. Separate the tentacles from the hood of each squid. Slit the squid hoods down one side, open out then score the inside lightly in a criss-cross pattern. Cut into slices about 2cm thick.
3. Fill a large pan or wok 1/3 full with oil. Heat until a cube of bread browns in 30 seconds.
4. Coat the squid pieces in the seasoned flour and breadcrumb mixture, shaking off the excess, and fry for 1-2 minutes or until golden.
5. Serve with lemon wedges.