Salt and Pepper Squid
Squid, coated in a spiced flour of just salt and pepper, then shallow fried in cast iron. This very simple dish is absolutely delicious.
I first had this with our friends Carlos and Nicki on a villa holiday to Spain. Over there the seafood is so, so cheap that we would have these and whitebait practically every day.
You can serve the squid rings with a squeeze of lemon or some sweet chilli dipping sauce. Both are lovely.
Cooking surfaces
BBQ Temperature
Ingredients
- 2 squid hoods, cleaned
- 3 tsp ground black pepper
- 3 tsp Maldon Salt
- 5 tbsp plain flour
- 3 tbsp olive oil
- 1 lemon
- Sweet chilli dipping sauce
Method
- Setup your Egg for a direct cook with just the stainless steel grid above the coals. Set the Egg to 200°C.
- Add your cast iron skillet to the Egg and allow to warm through.
- Wash your squid in cold water before chopping across the hoods to create squid rings. I like to cut them so that the profile of the ring is about square.
- Mix your salt, pepper and flour in a small bowl.
- Add the olive oil to your cast iron skillet to heat up.
- Take small handfulls of the squid and drop into the flour and tumble, coating the squid.
- Knock off excess flour before transferring to the skillet and frying.
- Repeat this process until all your squid is in the skillet.
- Leave to cook for about 2 minutes before turning and cooking on the other side.
- Serve with lemon wedges and sweet chilli dipping sauce.