Salt And Pepper Squid

• 1 1/2 lbs cleaned squid bodies (about 3 large)
• None None Rice bran oil or vegetable oil, to deep-fry
• 1/4 cup rice flour
• 1 1/2 tsp Chinese five spice powder
• 1 tsp salt
• 1 tsp ground white pepper
• 1/4 tsp cayenne pepper
• None None Lemon wedges, to serve

1. Slit one side of each body lengthwise; open out flat, skin-side down. Blot dry with paper towels. Using the tip of a sharp knife, score surface, not quite through, in a small diamond pattern. Cut into 1-inch slices.
2. Pour oil into a large wok or skillet to 2 inch deep. Heat to 375u0b0C on medium-high heat. Line a baking pan with paper towels. Combine flour, spice, salt, pepper and cayenne pepper in a medium bowl. Add squid and toss to coat.
3. Deep-fry squid, in batches, for 2-3 mins or until curled and golden. Using a slotted spoon, transfer to paper towels to drain. Reheat oil between batches if necessary. Serve squid with lemon wedges.

bodies, bran oil, rice flour, spice powder, salt, ground white pepper, cayenne pepper, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23911 (may not work)