DAILY COOKS CHALLENGE: Chili Salt Squid:
By Antony Worrall Thompson
Serves: Four
Ingredients
500g squid, cleaned (ask your fishmonger to do this)
300ml milk
115g plain flour
2 tbsp chilli powder
1 tbsp ground white pepper
1 tbsp sea salt
4 spring onions, chopped
1 red chilli, finely chopped
2 cloves garlic, finely chopped
4 tbsp olive oil
1 lemon
Method
Cut the body of the squid into strips about cm wide, leaving the tentacles whole.
Mix together the flour, chilli powder, white pepper and sea salt.
Dip the squid into the milk and then into the flour mix. Shake off any excess flour and deep fry in oil at 180-190C. Fry for one minute only and drain on kitchen paper.
Arrange on a warm plate.
Fry the spring onions, chilli and garlic in the olive oil for about a minute. Spoon over the squid and serve immediately with a wedge of lemon.
This dish is also fabulous with lobster or prawns.
Watch Daily Cooks Challenge on ITV1 at 3pm weekdays.
Find the recipes from the show at www.cooksforcooks.com
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Saturday 26 May 2012
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Temperature: 9 C to 21 C
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