Squid or calamari is relatively inexpensive seafood and has been immortalized in this dish – Salt and Pepper Squid. Wherever we go to eat these days, there seems to be some sort of version of it on the menu. It’s a bit like in the 1980’s when nachos seemed to rise in popularity and started to appear everywhere.
It’s popularity is well justified as a good Salt and Pepper Squid dish is a delight. But like anything, there are always good and bad versions.
Of course cooking it at home ensures you can serve it exactly how you like and my version is shown in the video below. Just watch out for flying peppercorns!
Salt and Pepper Squid
750g squid hoods
3 kiwifruit, mashed (optional)
2 tablespoons black peppercorns
1 ½ tablespoons sea salt
1 cup flour
Slice the squid into rings. Combine well with kiwifruit in a glass or ceramic bowl. Cover and refrigerate for 20 minutes.
Grind peppercorns and salt in a mortar and pestle. Combine with flour in a bowl.
Rinse squid well under cold water and pat dry with paper towel. Toss in seasoned flour mix in batches.
Pour enough oil into the bottom of a frying pan to allow shallow frying of the squid – about ½ cm in depth. Heat the oil over medium-high heat.
Cook the squid in batches until golden brown. It will only take a couple of minutes on each side for it to be cooked. Drain on paper towel. Serve with chips and salad.
The Klutzy Cook Notes
- Combining the squid with kiwifruit is not essential, it just helps to tenderize it and bring out the natural sweetness.
- Szechuan peppercorns also work nicely in this recipe, or a mix of both.