Updated: May 4, 2020
This is our favourite takeaway dish, so I decided during the lockdown to give this a go, as well as some other dishes we were missing
The must have ingredient for this dish is Sichuan peppercorns, they have a wonderful floral aroma and impart a distinctive taste to your salt and pepper squid.
Fishmongers are still busy working, and it’s always worth going to a dedicated fishmonger for good quality fish. I use H Peck and son of Wednesday Market in Beverley. The frozen squid rings from Sainsbury’s also worked quite well, but we made a mistake of double dipping them in the salt and pepper mix and even for me, a bit of a salt addict, they were far too salty!
I have done this recipe with big raw tiger prawns too, and that works really well. If you get whole squid tubes you will need to remove the head and innards, also pull out the cartilage inside the cavity. Thoroughly wash them out and peel off the black skin layer on the outside of the squid. I cut the tentacles off at the top of the head as they are possibly the best bit! Give it all a good wash and make sure it's thoroughly dry before using.
1kg cleaned frozen squid tubes, split open and scored. Keep the tentacles too
2 tbsp Sichuan peppercorns
2 tsp black peppercorns
3 tbsp cornflour
1 red chilli, sliced
1 green chilli, sliced
Handful chopped coriander
2 spring onions chopped
Oil for deep frying
Heat your fryer to the highest setting, or heat a deep pan of oil until a cube of bread crisps up quickly- always keep an eye on it though so as not to overheat.
Lightly toast the two types of peppercorns in a frying pan and grind in a pestle and mortar
Mix with the cornflour.
Dry the squid tubes then coat them in the cornflour and pepper mixture.
Carefully place the squid in the hot oil- it spits a lot! Cook for about 1 minute then drain on a tray lined with kitchen paper.
Serve with the chillies, coriander and spring onions scattered on the top.