Galton Blackiston

Salt & Pepper Squid

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Hook Line Sinker: A seafood cookbook
Hook Line Sinker

By Galton Blackiston

Published 2017

  • About

Ingredients

For the Flour

  • 250 g cornflour
  • 250 g rice flour
  • 2

Method

A favourite of mine and a classic, which is 100% reliant on wonderful fresh squid.

To make the flour mixture

Combine all of the ingredients together in a large bowl, making sure the spices are evenly distributed.

To cook the squid

Strip the tentacles from the tubes and slice the tubes into rounds