Salt and pepper squid with herb and garlic salt chips
- August 2016
- Serves 4
- Hands-on time 1 hour, oven time 30 min, plus soaking
Forget fish and chips – this is what you should be eating, with a squeeze of fresh lime, on a warm summer day.
Crispy salt and pepper squid served with even crispier herby garlic chips…This recipe will transport you to the Mediterranean coast with just one bite.
Handy tip: discover the 8 secrets every cook should know for deep-frying.
- 31.2g (4.3g saturated)
- 92.1g (3.8g sugars)
For the squid
- 500g squid, cleaned
- 300ml shaoxing rice wine (Chinese cooking wine, from
- the world food section of large supermarkets or from Asian grocers)
- 3 tbsp toasted sesame oil
- About 1 litre sunflower oil or groundnut oil for frying
- 2 tsp ground white pepper
- 100g cornflour
- 100g potato flour
- 1 tsp chilli flakes
- Sliced spring onions and lime wedges to serve
For the chips
- 1kg red-skinned potatoes
- 3 tbsp sunflower oil
- 2 garlic cloves, crushed
- ½ tbsp sea salt flakes
- Handful each fresh coriander, mint and Thai basil, leaves quite finely chopped
- Cut the wings off the squid bodies, slice each body into thin rings or bite-size pieces (or a mixture) leaving the tentacles in one piece. Cut the tentacles in half through the top ring – leave them as they are lengthways. If you’ve cut the body into sections, score the softer side into diamonds with a sharp knife. Put the rice wine and the sesame oil in a bowl and add the squid. Toss to coat, then set aside in the fridge.
- For the chips, heat the oven to 200°C/180°C fan/gas 6. Peel the potatoes, cut into thin fries, then soak them in a bowl of salted water for 20 minutes. Remove from the water, pat dry with kitchen paper, then spread out on a very large (or 2 medium) baking tray(s). Drizzle over the 3 tbsp sunflower oil. Toss the chips to coat them thoroughly in the oil, then bake in the oven for 30 minutes, turning after 15 minutes, until golden and crisp.
- Meanwhile, mix the garlic with the salt and pound in a pestle and mortar, so the garlic becomes fully incorporated – the mixture should have a wet, sand-like consistency.
- When the chips are 10 minutes away from being done, put the 1 litre oil in a large sauté or saucepan and set over a medium heat. Drain the squid and squeeze out any excess liquid, then put in a sieve. Mix the pepper, both flours and chilli flakes in a bowl, then add the squid, toss it around and massage the flour mixture into the flesh, working it with your fingers until everything is coated with seasoned flour.
- Once the oil has heated for 9-10 minutes, drop in a little of the flour mix – it should sizzle immediately and enthusiastically. If you have a digital probe thermometer it should read about 200°C. When the oil is ready, turn up the heat and add about a third of the squid – don’t crowd the pan. Cook for 1-2 minutes until lightly golden and crisp, then remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat until all the squid is cooked.
- Remove the chips from the oven, transfer to a platter or bowl, then toss with the chopped herbs and garlic salt. Serve the squid, scattered with spring onions and sea salt, with the chips, adding lime wedges for squeezing.
On the day of our shoot we couldn’t get any squid with tentacles. However, you should definitely get whole squid if you can – the crispy tentacles are the best bit.
If you can’t find Thai basil, use regular basil or leave it out. If you can’t find potato flour, use rice flour, or double up the cornflour quantity.
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