Felicity Cloake's Salt and Pepper Squid: A Crispy Seafood Sensation
Felicity Cloake's salt and pepper squid recipe offers a delightful seafood treat that is crisp, savoury, and aromatic. This dish can be prepared in less than half an hour with just a few simple steps, making it an ideal choice for a quick and impressive dinner.
Why This Dish Stands Out
This salt and pepper squid is a strong contender for a fantasy final meal, thanks to its irresistible combination of hot, crunchy batter and soft, creamy squid. While it might not pair perfectly with steak frites and trifle, its appeal lies in its simplicity and flavour. Fortunately, there's no need to save it for special occasions—it's easy enough to whip up for any night of the week.
Ingredients and Preparation
To serve two, you will need 350g of small sustainably-sourced squid, cleaned and defrosted if necessary. The seasoning includes ¾ tsp black or white peppercorns, ¾ tsp Sichuan peppercorns, and ¼ tsp fine salt. For the batter, use 50g potato starch or cornflour, a generous pinch of MSG (optional), and one beaten egg. Neutral oil is required for deep frying, along with one red chilli, two spring onions, and one garlic clove for garnishing.
Step-by-Step Cooking Instructions
Preparation of Squid: If using whole squid, separate the bodies from the tentacles. Cut the bodies into bite-sized triangles and score the inside in a diamond pattern to speed up cooking and enhance appearance. Pat the squid pieces dry thoroughly with kitchen paper to ensure a crisp batter.
Making the Pepper Mix: Toast both types of peppercorns in a dry frying pan until fragrant, then crush them with salt in a mortar. You can add other spices like Chinese five-spice or chilli flakes for extra flavour.
Creating the Batter: Mix most of the pepper mixture with potato starch and optional MSG in a shallow bowl. In another bowl, beat an egg to loosen it—this adds crunch, but it can be omitted for a thinner coating.
Frying the Squid: Heat neutral oil to 180C in a large pan or wok. Dip each squid piece in the egg, shake off excess, and coat in the seasoned starch. Fry in batches for 90 seconds to two minutes until golden and curled, ensuring the oil temperature is maintained to avoid a greasy result.
Finishing Touches: In a clean pan, fry sliced chilli, spring onion, and garlic until golden. Add the fried squid, toss to reheat, and sprinkle with the remaining pepper mix. Serve immediately while hot and crisp.
Adaptations and Tips
This recipe is versatile and can be adapted for those who prefer alternatives to squid. Try it with small pieces of chicken, fish, prawns, or mushrooms like king oysters. For mushrooms, blanch and drain them first due to their high water content. When preparing squid, ask a fishmonger to clean it if needed, or refer to online guides for assistance.
Using smallish squid is recommended for best results, but any size will work. Ensure the squid is dry before coating to prevent a soggy batter. A kitchen thermometer is useful for maintaining the correct oil temperature, though a chopstick test can suffice.
With its quick preparation and delicious outcome, Felicity Cloake's salt and pepper squid is a must-try for seafood lovers seeking a flavourful and easy meal.
