Salt-and-pepper squid with summer salsa
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- Abigail Donnelly
- 4
- Easy
- Dairy free Pescatarian
- 20 minutes
- 10 minutes
- Strandveld Sauvignon Blanc 2010
- Buy Ingredients Here
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Ingredients
- 800 g calamari tubes
- 500 g rice flour
- 1 T sea salt
- 2 T freshly ground black pepper
- 1/2 cup vegetable oil
- For the salsa, mix:
- 4 ripe tomatoes, chopped
- 1 red onion, chopped
- 1/2 cup coriander, chopped
- 1-2 fresh chilli, chopped
- 1 T malt vinegar
- 2 T olive oil
- 1/2 lemon, juiced
Cooking Instructions
Rinse and clean the squid tubes and pat dry before slicing into rings.
In a mixing bowl, mix the rice flour, salt and pepper until combined.
Place a large pan over a medium to high heat and add the oil. Dust the squid rings in the seasoned flour, then fry, in batches, for 1 to 2 minutes or until crisp, golden and tender.
Remove using a slotted spoon and drain on kitchen paper.
Serve hot topped with the salsa.
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