08-03-2009, 01:40 PM
(This post was last modified: 08-03-2009, 01:41 PM by davidbloop.)
Ok, this is one of the ways I sometimes cook up my squid. I do it with cuttlefish too and it works out fine.
There are a lot of salt and pepper squid recipes on the net and I'm not going to say that mine is the best but if you're someone like me then you might be looking for something really easy that you won't have to go find any ingredients for.
First of all you can cut your squid however you want, squares, strips, rings, it doesn't matter. Just prepare it how you like, then chuck it in a bowl of milk and put it in the fridge. It helps if you have not so fresh squid to leave it in the milk to soak for a couple of hours but my squid is normally fresh caught so it doesn't matter and in this case, the milk is only helping to make the batter stick.
Next get a bowl and put some flower in it. Mix in a nice amount of salt and pepper. It is hard to say amounts as I normally just do it to taste but generally I keep cracking pepper into the flower and mixing it until it looks like there is a generous portion of pepper mixed in. The salt I just normally guess at, although it is pretty hard to stuff it up.
Next step is to simply dip your squid into the flour mix and give it a light covering. I find its best to get this all out of the way before heating the pan because it can actually take a while and the flour will turn to glue on your fingertips.
Anyway, when its all prepared simply get a pan on high heat with a bit of oil, extra virgin olive oil or canola are fine. Wait til the oil is at a high temp, almost smoking then simply put your squid in. Wait until you can see the bottom side turning a bit brown on the edges then turn it over. You don't want too cook it for too long because a) the squid will go chewy and <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/cool.gif' class='bbc_emoticon' alt='
' /> you'll burn the batter.
One thing I like about this recipe is that you'll overcook the batter before you will overcook the squid, meaning you pretty much have a visual representation of when the squid is ready by the browness of the flour.
When its cooked on both sides, serve and eat <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='
' /> Nice simple recipe with only basic ingredients that every household has.
There are a lot of salt and pepper squid recipes on the net and I'm not going to say that mine is the best but if you're someone like me then you might be looking for something really easy that you won't have to go find any ingredients for.
First of all you can cut your squid however you want, squares, strips, rings, it doesn't matter. Just prepare it how you like, then chuck it in a bowl of milk and put it in the fridge. It helps if you have not so fresh squid to leave it in the milk to soak for a couple of hours but my squid is normally fresh caught so it doesn't matter and in this case, the milk is only helping to make the batter stick.
Next get a bowl and put some flower in it. Mix in a nice amount of salt and pepper. It is hard to say amounts as I normally just do it to taste but generally I keep cracking pepper into the flower and mixing it until it looks like there is a generous portion of pepper mixed in. The salt I just normally guess at, although it is pretty hard to stuff it up.
Next step is to simply dip your squid into the flour mix and give it a light covering. I find its best to get this all out of the way before heating the pan because it can actually take a while and the flour will turn to glue on your fingertips.
Anyway, when its all prepared simply get a pan on high heat with a bit of oil, extra virgin olive oil or canola are fine. Wait til the oil is at a high temp, almost smoking then simply put your squid in. Wait until you can see the bottom side turning a bit brown on the edges then turn it over. You don't want too cook it for too long because a) the squid will go chewy and <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/cool.gif' class='bbc_emoticon' alt='
' /> you'll burn the batter. One thing I like about this recipe is that you'll overcook the batter before you will overcook the squid, meaning you pretty much have a visual representation of when the squid is ready by the browness of the flour.
When its cooked on both sides, serve and eat <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='
' /> Nice simple recipe with only basic ingredients that every household has.