Salt-and-Sichuan-pepper calamari

Salt-and-Sichuan-pepper calamari

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
3 calamari tubes
75g plain flour
2 teaspoons Sichuan salt and pepper chicken skewers
oil, for cooking
lemon wedges, to serve

Method

  1. Depending on your fishmonger the calamari may already be scored, if not ask them to do it. This helps to tenderise the flesh. To score the calamari yourself, cut the calamari down the side so they open flat. Score the flesh on the diagonal, 1 cm apart. Cut the calamari into 2 x 5 cm pieces.
  2. Sift the flour and salt and pepper mix together.
  3. Heat a deep heavy-based frying pan over medium–high heat. Add a generous layer of oil; you want to really coat the base of the pan with about 3 mm oil.
  4. When hot, dip the calamari in the flour mix, shake the excess off and add straight to the pan. Be careful to not overcrowd the pan. As the calamari cook, it will only take about 2–3 minutes on each side, remove and drain on paper towel.
  5. Start serving as soon as it’s ready. Continue cooking until all the calamari is cooked. Serve with the lemon wedges, a green salad and some crusty bread.

Note

  • You can also buy salt-and-Sichuan-pepper mix ready-made from a Asian grocery stores.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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