This is an easy version of salt and pepper squid.
200g squid heads and tentacles
1 cup cornflour
1/4tsp freshly ground salt
1tsp freshly ground black pepper
Oil for frying (vegetable or peanut)
In a glass bowl, combine the cornflour, salt and pepper. Then pop the squid into the cornflour mixture.
Using your fork, or fingers, tumble to thoroughly coat the squid in the seasoned flour.
Heat the oil in a heavy based frypan or wok. Shake each piece slightly to remove any excess flour, then place the coated squid into the hot oil, a piece at a time.
Fry the tentacle ‘clusters’ for a couple of minutes only, before removing the squid from the pan or wok.
Drain the squid well on paper towel.
Quick and easy salt and pepper squid tentacles.Reads: 958