For company
Nigella's salt and pepper chilli squid
Nigella's crackling, feather-light salt-and-pepper squid — a shameless love letter to Eastern Cape calamari, the stuff South Africa exports to the world.
First time making it. Fingers crossed — Nigella and I have had a rocky recipe history.
Method
- 01
Pat the squid completely dry between two clean tea towels — this is the whole game. Wet squid steams; dry squid crisps.
- 02
In a wide bowl, whisk the cornflour, semolina, salt, black pepper and crushed Szechuan pepper together.
- 03
Heat 2cm of oil in a heavy frying pan or wok until it shimmers — a scrap of bread should sizzle and turn gold in 20 seconds (about 180°C).
- 04
Working in three batches so the pan stays hot, toss the squid rings and tentacles in the seasoned cornflour, shake off the excess, and slip them into the oil. Fry for 60–90 seconds only, until pale gold and just crisp. Any longer and they turn to rubber bands.
- 05
Lift out with a slotted spoon onto kitchen paper. Sprinkle with a little more flaked salt while they're still glossy.
- 06
Pile onto a warm platter, scatter with the sliced chilli, spring onion and coriander, and tuck the lime wedges around the edge. Eat immediately, standing up in the kitchen if necessary.
Keep cooking
