Salt & Pepper Squid Recipe Soma Sengupta

• Approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan)
• 2 tablespoons coarse sea salt
• 2 tablespoons black peppercorns
• 1/3 cup cornstarch
• 18 ounces baby squid, cut into rings, tentacles left unchopped

1. Put the oil in a frying pan over high heat.
2. Roughly grind the salt and peppercorns.
3. If you have a mortar and pestle, fine.
4. If you dont, dont despair.
5. Put in a small bowl & press down several times with the handle of a wooden spoon until a bit more than bruised but not quite pulverized.
6. Combine this with the cornstarch in a freezer bag.
7. Add the squid and tossing to coat well but not heavily.
8. Youre ready to fry.
9. Have some plates lined with paper towel ready to place the fried squid.
10. When the oils very hot not quite smoking, but nearly fry the squid.
11. Shake off any excess cornstarch in the bag first.
12. Fry in batches (dont overcrowd the pan) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender inside.
13. You probably wont need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better.
14. Remove to the lined plates.
15. After the squids sat for about half a minute, remove the greasy towel if you want.
16. Sprinkle with your desired garnish and serve quickly

peanut oil, salt, black peppercorns, cornstarch, baby squid

Taken from www.chowhound.com/recipes/salt-andamp-pepper-squid-30950 (may not work)