Salt & Pepper Squid

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Ingredients

3 large (750g) cleaned squid hoods

Vegetable oil

500g Jacoub’s Salt & Pepper Coating

Salad leaves, to serve

Lemon wedges, to serve

Preparation

1. Cut each squid hood in half lengthways. Using a sharp knife score inside in a criss-cross pattern. Cut each piece in half lengthways. Cut each strip crossways into 4 pieces. Pat dry with paper towel.

2. Heat oil in a wok or saucepan over medium-high heat.

3. Place Jacoub’s Salt & Pepper Coating into dish. Lightly toss squid in coating mixture, shaking off excess. Cook, turning, for 2 minutes or until light golden. Serve with salad greens and lemon wedges.

Pro Tip

Get extra crispness by cooking the squid in small batches.