Salt And Pepper Squid
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 200°F
2
Heat 2 inches oil in a deep 4- to 5-quart heavy pot over high heat until it registers 390°F on thermometer
3
Dredge one third of squid in one third of cornstarch, shaking off excess, then fry, stirring occasionally, until crisp and just barely beginning to turn pale golden, 1 to 2 minutes
4
Transfer with a slotted spoon to paper towels to drain, then transfer to a baking sheet and keep warm in oven
5
Coat and fry remaining squid in 2 batches in same manner, returning oil to 390°F between batches
6
Toss squid with salt and pepper and serve immediately
7
Put oven rack in middle position and preheat oven to 200°F
8
Heat 2 inches oil in a deep 4- to 5-quart heavy pot over high heat until it registers 390°F on thermometer
9
Dredge one third of squid in one third of cornstarch, shaking off excess, then fry, stirring occasionally, until crisp and just barely beginning to turn pale golden, 1 to 2 minutes
10
Transfer with a slotted spoon to paper towels to drain, then transfer to a baking sheet and keep warm in oven
11
Coat and fry remaining squid in 2 batches in same manner, returning oil to 390°F between batches
12
Toss squid with salt and pepper and serve immediately