Salt and Pepper Squid

Salt and Pepper Squid

1kg medium calamari
1 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
2 teaspoons salt
2 teaspoons chilli flakes
2 teaspoons Szechwan pepper or black pepper
1 cup milk

Clean calamari and remove the skin from the tentacles and hoods. Make a cut in each hood, open out flat and score in a diamond pattern. Cut the tentacles in half through the centre.

Sift plain flour, bicarbonate of soda and salt into a medium mixing bowl. Add chilli flakes and pepper and stir to combine.

Place milk into a shallow bowl. Dip the prepared calamari into the milk and then into the flour mixture. Shake off the excess flour. Deep fry in batches until golden brown and crispy. Serve immediately.

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