Salt and pepper squid
( MAKES a snack for 4-6 )
Photo by Tam West
This dish was inspired by Warren's recent trip to the Wairarapa. To read about his foodie journey through the region, click here. Use calamari tubes scored and cut into strips, or cleaned baby octopus, or both. To learn how to prepare the fresh squid, watch this video.
- In a dry frying pan, heat peppercorns and rock salt until fragrant. Cool and grind to a fine powder. Mix together with potato starch and self-raising flour.
- Dip squid into egg wash, coat in the seasoned flour mix, then deep fry in hot cooking oil until golden and crunchy. Drain and serve with lemon wedges.