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Salt and pepper squid

Name: Salt and pepper squid
Yield: 4
Ingredients: 2 Squid, beak removed and cleaned (Main); 1 cup Flour; 1 Tbsp Pepper; 1 Tbsp Salt; 1 tsp Paprika; 1 bottle Oil, for deep frying; ½ cup Mayonnaise; 1 Tbsp Preserved lemon, finely diced; 1 Tbsp Cornichons, diced; 1 tsp Chopped dill; 1 clove Garlic, crushed

for 4 people

Michael Craig

Karena & Kasey Bird

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This popular bar snack is pretty simple to make at home, plus you can add as much or as little salt and pepper as you like.

2	Squid, beak removed and cleaned (Main)
1 cup	Flour
1 Tbsp	Pepper
1 Tbsp	Salt
1 tsp	Paprika
1 bottle	Oil, for deep frying

½ cup	Mayonnaise
1 Tbsp	Preserved lemon, finely diced
1 Tbsp	Cornichons, diced
1 tsp	Chopped dill
1 clove	Garlic, crushed

Slice the squid into strips and cut the tentacles in half. Pat dry with a paper towel.
Put the flour, pepper, paprika and salt in a container with a lid. Put the lid on and shake.
Add the squid to the container and shake to coat thoroughly.
In a pot heat oil to 180C. Shake the excess flour off the squid and deep fry for 45 seconds-1 minute.
Drain the squid on paper towels.
Mix together the ingredients for the dipping sauce and serve it with the squid.