Salt & Pepper Calamari
600g large cleaned squid hoods
1L vegetable oil
40g plain flour
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon Chinese five-spice
1/2 teaspoon chilli powder
Lemon wedges and soy sauce with sliced fresh red chilli, to serve
Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
Heat the oil in fryer until it reaches 190°C.
Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
Remove half of the squid from the flour mixture and shake off any excess. Add to the fryer and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Repeat with the remaining squid.
Serve immediately with the lemon wedges and chilli soy sauce.