Black pepper fried squid with caper salt and French-style mayo

For the caper salt:
• 1 T capers, rinsed and dried
• 1 T sea salt flakes
• 65 g flour
• 4 T cornflour
• 1 T sea salt flakes
• 2 t freshly cracked black pepper
• Woolworths frozen Patagonian squid tubes and tentacles 500 g, thawed and patted dry
• sunflower oil, for frying
• Woolworths French-style mayonnaise, for serving

1. To make the caper salt, smash the capers and sea salt together until crumbly and fragrant. Set aside.

2. Mix the flour, cornflour, salt and pepper. Toss the squid in the mixture to coat.

3. Heat the oil in a shallow pan and fry the squid in batches until crisp and golden, about 2–3 minutes per side. Drain on kitchen paper.

4. Serve hot, with the mayonnaise and a sprinkle of caper salt.

Cook’s note: Fry the squid in batches so it stays crispy – overcrowding cools the oil too quickly.

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Photographs: Jan Ras
Food assistant: Bianca Jones