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Best Salt & pepper squid in London

Salt & pepper squid

What the real thing tastes like

Real ingredients (via TheMealDB): 85g Corn Flour, 85g Plain Flour, 2 tsp Black Pepper, 2 tsp Szechuan Peppercorns, For frying Sunflower Oil, 400g Squid, Sliced Spring Onions, Sliced Green Chilli, 1 chopped Red Chilli, 1/2 Cucumber, 1 chopped Red Onions, 100 ml Rice Vinegar…

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step 1 To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with. step 2 Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

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