← Back to Search Results frying
salt-and-pepper-squid

Photo by: Francesca Yorke
Comments: 0
 

Recipe

Just because something’s unfamiliar doesn’t mean it’s hard to cook. OK, I understand that when you think “TV dinner,” squid is hardly the first thing to come to mind, but I am asking you to think again. This is unexpectedly easy to shop for as well as easy to cook. Baby squid (better here than tougher, grown-up, windsock-sized ones) can be found, frozen, in 1-pound boxes, to be stashed in your freezer and thawed as needed. And while any recipe that involves a mortar and pestle can seem like too much kitchen fussing when you get back from work, let me tell you that a bit of murderous bashing can be a great stress-relieving exercise. But if you’re not convinced (and believe me I understand: until recently I had only to read the words “mortar and pestle” to be filled with dread and intimidation) you can always use one of those little electric coffee-bean or spice grinders for blitzing the salt and pepper. Already-ground pepper and fine salt is not an impossible option; I won’t pretend they’ll be as good, but as long as you don’t use that pepper-container dust—more sneeze-powder than aromatic spice—it’ll be just fine.

Yield :
Serves 2

Ingredients

  • Approx. 2 cups peanut oil (to come about ½ inch up in a frying pan)
  • 2 tablespoons Maldon or other sea salt
  • 2 tablespoons black peppercorns
  • 1/3 cup cornstarch
  • 18 ounces baby squid, cut into rings, tentacles left unchopped
  • Lemon for squeezing

Directions

Put the oil in a frying pan over a high heat. Bash the salt and peppercorns in a mortar and pestle till a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with the cornstarch, adding the squid and tossing to coat well but not heavily.

When the oil’s very hot—not quite smoking but nearly—fry the squid (knocking any excess cornstarch back in the bag first) in batches (about four, probably) and cook each batch for about a minute or so till just crisp on the outside and still sweet and tender within. You probably won’t need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid’s sat for about half a minute, remove the greasy towel—though sometimes, I dispense with this stage—squeeze lemon over and eat with your fingers, quickly.


© 2002 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

582kcal (29%)
8471mg (353%)
37g
4g
31g (48%)
0g
6g (28%)
13g
10g
594mg (198%)
0g
41g
104mg
787mg
28mcg RAE (1%)
55mg (92%)
143mg (14%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
raos-cookbook Rao's Cookbook
by Frank Pellegrino
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
spice Spice
by Ana Sortun
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
living-raw-food Living Raw Food
by Sarma Melngailis
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-explorations Baked Explorations
by Matt Lewis
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-provence-cookbook The Provence Cookbook
by Patricia Wells
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?