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 ...

1. Start by placing the cut calamari and ¾ cup of cherry peppers in a bowl, season with salt and pepper and mix well. 7.

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 ...

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

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 ...

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.