Crispy Salt and Pepper Squid with Chilli, Garlic and Spring Onion

⏱ 40 min · Serves 4

Shatteringly crisp squid in a peppery cornflour crust, tossed at the last second with sizzling garlic, red chilli and spring onion. It takes minutes to fry and tastes better than any takeaway — just have your lime wedges ready.

Per serving: 425 kcal · 32.0g protein · 30.0g carbs · 19.0g fat

Ingredients

• 600g cleaned squid (tubes and tentacles)
• 100g cornflour
• 50g plain flour
• 2 tsp freshly ground black pepper
• 1 tsp white pepper
• 1.5 tsp fine sea salt
• 1/2 tsp Chinese five-spice
• 1 egg white, lightly beaten
• 1 litre neutral oil (sunflower or groundnut), for frying
• 3 garlic cloves, finely chopped
• 2 red chillies, thinly sliced
• 4 spring onions, sliced
• 1 tbsp vegetable oil, for the toss
• 1 lime, cut into wedges
• Small handful coriander leaves

Method

1. Slice the squid tubes open, score the inside lightly in a criss-cross pattern, then cut into 3cm pieces. Keep tentacles whole. Pat everything very dry with kitchen paper — this is the key to crispness.
2. Mix the cornflour, plain flour, black pepper, white pepper, salt and five-spice in a wide bowl.
3. Toss the squid with the egg white until just coated, then lift into the flour mix and toss well so every piece is dusty and dry. Shake off excess and set on a tray.
4. Heat the frying oil in a deep pan to 190C (a pinch of flour should sizzle instantly). Never fill the pan more than a third full.
5. Fry the squid in 3 or 4 small batches for 60-90 seconds each, until pale gold and crisp. Drain on a rack or kitchen paper. Don't overcrowd or overcook — squid turns rubbery fast.
6. Meanwhile, heat 1 tbsp oil in a wok or large frying pan and stir-fry the garlic, chilli and most of the spring onion for 30-45 seconds until fragrant but not browned.
7. Tip in all the fried squid, add a pinch more salt and pepper, and toss hard for 20 seconds to coat.
8. Pile onto a platter, scatter with the remaining spring onion and coriander, and serve immediately with lime wedges.