Craving something crunchy and full of flavor? This salt and pepper calamari delivers crispy squid with a light, peppery kick and a hint of garlic and chili. It’s a restaurant favorite that you can now ...

Cooking calamari only takes a few minutes, but the key is in the prep work. Learn how to prepare calamari steaks so they're ...

1kg cleaned squid tubes. 40ml lemon juice. 2.5 tsp sea salt. 1.5 tsp	black pepper corns. 1.5 tsp ground white pepper. 3 tsp sichuan pepper. 75grams plain flour ...

Ingredients. 2 tbsp sea salt. 1 tbsp sichuan peppercorns. 1 tbsp black peppercorns. 1/2 tsp dried chilli flakes. 1 tbsp cornflour. 500g cleaned calamari hoods, cut into strips.

400g fresh local day-boat squid, cleaned and cut into ½cm rings (if you have the tentacles, cut them in half) 200g cornflour; 20g coarse sea salt ...

Salt and pepper calamari Ingredients90ml (6 tbsp) flour15ml (1 tbsp) smoked salt5ml (1 tsp) smoked paprika7.5ml (1 tsp) cracked black pepperOil for shallow frying600g calamari, cut into ...

Pat squid dry with paper towels. Heat 5cm oil in a wok over medium-high heat to 180°C. Dip squid in eggwhite, then in cornflour mixture to coat thoroughly, shaking off any excess, and deep-fry in ...

Fried calamari with a little marinara on the side has become a bar-food staple, and few Chinese restaurants go without salt-and-pepper squid. This story originally appeared in the January 2016 ...

In a bowl or plastic bag, mix together the flour, salt and pepper. Pat the squid rings dry with paper towel. Toss them well in the flour and deep fry a few at a time in hot oil for about 30 seconds.