CRISPY SALT & PEPPER SQUID GLUTEN FREE |
- 5 whole squid (roughly 1kg), cleaned and scored
- 2 egg whites, whisked
- 1 cup tapioca flour or potato starch flour
- 1 tablespoon sea salt flakes
- 1 teaspoon cracked pepper
- Extra virgin olive oil to fry*
- Handful of fresh mint and parsley, finely chopped
- Lemon wedges to serve
- Good quality extra virgin olive oil has a smoke point between 200 - 210C, well above the 180C required for frying.
- Combine the flour, salt and pepper in a shallow bowl.
- Dip squid in egg white, drip off excess. Coat squid well in flour, dust off excess.
- Heat oil in a large frypan until it reaches 180C. Fry squid for 1 - 2 minutes until crisp and drain on a wire rack instead of a paper towel to stop squid going soggy.
- Garnish with herbs and serve with lemon wedges.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/crispy-salt-pepper-squid-gluten-free/
3.5.3251