Salt and pepper squid

Salt and pepper squid

Ingredients

400 g cleaned calamari hoods

⅓ cup potato flour

1 tbsp sea salt

1 ½ tsp ground white pepper

½ tsp Chinese five spice

Vegetable oil, for shallow frying

1 long red chilli, thinly sliced

1 green onion, thinly sliced diagonally

Directions

Step 1

Preheat oven to 160°C/140°C fan-forced. Cut calamari in half. Score inside flesh and cut into 3cm pieces.

Step 2

Combine flour, salt, pepper and Chinese five spice in a snap-lock bag. Add enough oil to a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat.

Step 3

Add a third of the calamari to flour mixture. Toss to coat, shaking off excess mixture. Cook, turning, for 2 minutes or until light golden. Transfer to a greased baking tray. Place in oven to keep warm while cooking remaining calamari. Serve sprinkled with chilli and green onion. With thanks to taste.com.au