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SALT & PEPPER SQUID
(Serves 4)

This is the sort of recipe we do on a weekend, when you?ve got a little more time to chill out and stand around to nibble on these tasty pieces of Salt & Pepper spiced squid pieces, as they're cooked up. Prepared in small batches, just stand around with a drink in hand and eat them as they're just fried up!

? 4 squid tubes
? 1 tbsp of sea salt
? 1 tbsp Szechuan peppercorns (or replace with black peppercorns) 
? 1 tbsp black peppercorns
? 1/2 tsp dried chilli flakes
? 4 tbsp either rice flour or semolina flour or polenta(cornmeal)
? 3 tbsp cornflour
? Sunflower or Peanut Oil, for frying, about 300ml

Dry-roast Szechuan and black peppercorns in a heavy based frying pan until they become aromatic. Crush coarsely with a mortar and pestle, then stir in sea salt and chilli flakes.

Slice open each squid tube, so it lays flat and gently score a diamond pattern across the inside of each piece with a very sharp knife (or you can just cut the squid tubes into rings). Cut each scored squid tube into 1" squares. 

Heat the oil in a small wok until hot (test the heat by adding a small cube of white bread to the hot oil. The bread should turn golden brown within 10 seconds). Dust the squid, in small batches (about 1 squid tube per batch) in the salt/pepper/flour mixture to lightly coat. Fry the coated squid in small batches until golden brown, about 30 seconds, then drain on paper towel. Repeat with remaining squid tubes.

Serve immediately squeezed with some lemon or lime juice, or dipped into your choice of spiced mayonnaise or sweet chilli sauce.  
 

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