3 large (750g) cleaned squid hoods
500g Jacoub’s Salt & Pepper Coating
Salad leaves, to serve
Lemon wedges, to serve
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.
Get extra crispness by cooking the squid in small batches.