Squid is either ninety seconds or forty minutes. There is nothing useful in between. Cornflour, hot oil, out fast, then a heavy hand with the seasoning while the coating is still wet enough to hold it. Cold beer, wedge of lemon, no cutlery.
25 mins. Serves 4.
Ingredients
- 600g Squid tubes, cleaned
- 2 tsp Plateit Salt n' Pepper Seasoning
- 120g Cornflour
- 200ml Buttermilk or milk
- 1.5L Neutral oil for frying
- 1 Lemon, wedged
- Coriander, a handful
Method
- Split the tubes, score the inside in a fine crosshatch, cut into 4cm pieces. Soak in the buttermilk 15 mins.
- Oil to 190C. Toss the drained squid through the cornflour and shake off everything loose.
- Fry in small batches, 90 seconds, until pale gold. Crowding the pan drops the temperature and gives you rubber.
- Drain 10 seconds on a rack, then into a bowl with 2 tsp of Plateit Salt n' Pepper Seasoning. Toss while hot.
- Coriander over, lemon alongside. Serve immediately, it waits for nobody.
Swap it: Same batter and same timing on school prawns, shells and all.
