Salt and Pepper Squid

Name: Salt and Pepper Squid
Yield: Serves 6
Ingredients: coriander (cilantro) leaves, to garnish; 250 g (9 oz/2 cups) cornflour (cornstarch); 1 tablespoon ground white pepper; 1½ tablespoons salt; lemon wedges, to serve; 250 ml (9 fl oz/1 cup) lemon juice; 1 kg (2 lb 4 oz) cleaned squid tubes, halved lengthways; 2 teaspoons caster (superfine) sugar; 4 egg whites, lightly beaten; oil, for deep-frying

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 kg (2 lb 4 oz) cleaned squid tubes, halved lengthways
250 <

Starter
Side dish
Fish course
Pescatarian

Method

Open out the squid tubes, wash and pat dry. Lay on a chopping board with the inside facing upwards. Score a fine diamond pattern on the squid, being careful not to cut all the way through. Cut the squid into 5 × 3 cm (2 × 1¼