Salt and Pepper Squid Recipe

Ingredients (1 serving)

1. Preparation

Clean the squid under cold water. Remove the head and innards, and slice the body into rings about 1cm thick.

Pat the squid rings dry with paper towels to remove excess moisture.

In a bowl, combine the all-purpose flour, salt, and black pepper to create a seasoning mix.

Place the squid rings into the bowl and gently toss them in the flour mixture until well-coated.

Chop the fresh coriander and slice the chili (if using) for garnish.

2. Cooking

Heat vegetable oil in a deep frying pan or wok over medium-high heat until hot, about 180°C (350°F).

Carefully add the coated squid rings to the hot oil in batches, ensuring not to overcrowd the pan.

Fry the squid for 2-3 minutes or until golden brown and crispy. Stir occasionally to ensure even cooking.

Remove the fried squid from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Season the hot squid with an extra sprinkle of salt, black pepper, and toss with chopped coriander and slices of chili.