Salt & Pepper Squid
Serves : 4
Cooking Time: 10 minutes
600g Squid, cut into squarish pieces then score the surface in a criss-cross pattern
60g Kookakrumb Salt & Pepper Squid
3 tablespoons plain flour
1 beaten egg
Enough vegetable oil to cover the base of fry-pan
Aioli and lemon wedges to serve
Simply dust squid in plain flour, dip in the egg mix then place in bowl of salt & pepper mix and press to ensure a good coating.
Heat the oil on high in a medium sized fry-pan ensuring you use enough oil to fully cover the base. Test to see if oil is hot enough by dropping a little bit of coating in and see if it sizzles - that’s when you know it will be ready.
Shake off excess coating and cook squid in small amounts for 30 seconds until just cooked. Remove the squid and place on a plate with paper towel to remove any excess oil. Serve with aioli as the dipping sauce and lemon wedges, enjoy!