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PostPosted: 02 Feb 2010, 15:20 
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Joined: 28 Aug 2009, 16:11
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Location: Geelong, VIC
Was looking this recipe on the forum but couldn't find one, so here's my version. Did mine in the deep fryer, comes up pretty good with fish too.



Salt & Pepper Squid (or anything else)

2 tblsp peppercorns
2 tblsp rock salt
equal parts of corn flour & plain flour, about 3 cups all up

Directions

Heat pepper in a pan until it crackles, add salt to pan, heat until salt is a grey colour. Grind salt & pepper in a mortar & pestle until powdery. Chuck it in a freezer bag with the flour, add squid, shake n bake.

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PostPosted: 02 Feb 2010, 15:32 
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Joined: 19 Jan 2008, 10:40
Posts: 101
i use rice flour, schezuan pepper and salt. mix in a freezer bag, add squid, shake, fry.

i've always been happy with it, nice flavour and colour.

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PostPosted: 11 Feb 2010, 22:22 
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Joined: 02 Oct 2006, 13:46
Posts: 95
Hi Guys got this the other day and though that you might be interested.


question: hello kyne l am a keen follower of your show even though l dont
dive l enjoy fishing and anything that involves water.as a qualified chef l
was doing the cooking segment on thats fishing on 94.7 the pulse on saturday
morninigs but now l spend 6 months of the up at karumba in the gulf l have
given that up.thought you might like a simple salt and pepper squid .1 cup
rice flour 2 teaspoons salt,2 teaspoons black coarse pepper,1 teaspoon
chilli flakes [if liked]slice squid into strips and score crosswise both
ways.toss all into a bag then deep fry at 180 degrees for about 2 minutes
serve with a mango salsa and salad enjoy

My reply; I do mine very similar to yours. I will often put Chinese five spice powder into the mix. When i'm doing it for a salad i like to score and cook longer pieces (3-4 inches) and then cut them into bite sized pieces after cooking so you get the contrast of the pearly white flesh and the brown on the outside.

Note: Perhaps you might see this recipe in Seson 3 of STM, keep your eyes peeled!

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PostPosted: 03 Mar 2010, 18:56 
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Joined: 27 Dec 2009, 00:21
Posts: 20
Nice recipe Golly.
The Chinese 5 spice is definetely essential.
I found one from the SBS series food safari very tasty. http://www.sbs.com.au/food/foodsafarirecipe/index/id/48/n/Salt_and_pepper_squid
Video on that page too


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