I've often said that I think salt and pepper squid could well be our national dish – almost everyone loves it and you can get it in just about every pub,Asian restaurant or Italian cafe in the country.
about 2 litres vegetable oil,for deep-frying
2 cloves garlic,unpeeled,lightly crushed
3 thin spring onions,finely sliced
1 large red chilli,sliced
500g squid tubes
½ cup wholemeal plain flour
• lemon wedges,to serve Fennel salt and pepper
2 tsp salt
½ tsp black peppercorns
½ tsp fennel seeds
For the fennel salt and pepper,place all the ingredients in a dry saucepan over medium heat. Swirl the saucepan regularly until the fennel and pepper are fragrant,then remove from the heat. Use a mortar and pestle to pound to a fine powder.
Heat the oil to 200°C in a wok or large saucepan. Add the garlic,spring onion and chilli and fry until lightly browned,about 2 minutes. Remove from the oil with a wire mesh and set aside. Cut the squid into rings and toss in flour. Shake off any excess flour and deep-fry the squid in batches until golden brown,about 3 minutes for each batch. Drain well,then toss all the fried ingredients together and season well with the fennel salt and pepper. Serve with lemon wedges.
Also try:Adam Liaw's bushranger pie.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.