Squid has a bad reputation as being tough and chewy but with clever preparation and careful cooking, it can really melt in your mouth. It is imperative that squid is cooked for a very short time or a very long time. Squid is most commonly found as deep fried ‘calamari’ rings in Northern Europe and Salt and Pepper squid in Thailand, known as ‘Pla Meuk Thot’. Squid suits this cooking method as it is fast and adds texture as well as flavour.
Metric
Imperial
- 500g of squid, cleaned
- 75g of cornflour
- 5g of salt
- 5g of pepper
Method
Variations
You could try flavouring the flour with spices such as chilli or paprika for a bit of a kick. Martin Wishart coats his squid with panko breadcrumbs before frying for a different texture,
Serving suggestions
Galton Blackiston serves his deep-fried squid with tomato and pepper compôte, tomato salsa and a honey and soy dipping sauce while Tony Fleming pairs it with devilled whitebait for an English ‘fritto misto’ served with tartare sauce.
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