The Merchant Tradition continues today...

Pepper & Salt Squid

Serves 4 - Prep time 15 mins - Cook time

Ingredients.

4 tbsp Henry Langdon Chilli and Garlic Salt Rub

4 tbsp Henry Langdon Coriander, Chill and Kaffir Salt Rub

4 tbsp Henry Langdon Cracked Black Pepper Sea Salt Rub

500g rice flour

1kg Squid hoods, cut into rings 2-3 cm wide

500ml peanut oil

2 limes cut in wedges

Method.

Combine the dry ingredients in a large bowl

Heat oil in a wok or saucepan to 180c (a sugar thermometer is the safest and best way to check your temperature).

Working in small batches, toss the squid in the flour mix till well coated, shake off excess, then using a slotted spoon, lower into the hot oil.

Cook for 2-3 minutes, or until golden and crunchy.

Drain on absorbent paper and repeat with the next small batch.

Serve with fresh coriander and lime wedges. 

It is important to work in small batches so the oil maintains temperature and the squid is not crowded in the pan.  If the pan is over filled the squid will turn out soggy and most unappetizing.

Hint: For extra zing add a teaspoon of chilli flakes to the mix.

Seafood Recipe | Pepper & Salt Squid

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