Salt & pepper squid

title="Salt & pepper squid"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salt-amp-pepper-squid.jpg" srcset="https://img.taste.com.au/gGNRoIMR/w720-h480-cfill-q80/taste/2016/11/salt-pepper-squid-6022-1.jpeg 720w, https://img.taste.com.au/2Levqu8c/w643-h428-cfill-q90/taste/2016/11/salt-pepper-squid-6022-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salt & pepper squid"
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(21) Rate it

• 0:10 Prep


• 0:02 Cook


• 
  4 Servings


• Capable cooks

Let the kids help out when making this classic salt and pepper squid. Little hands will love shaking the squid in the bag of seasoned flour.

Featured in
Nutrition information, Low carb recipes

Ingredients

• 75g (1/2 cup) plain flour


• 1 1/2 teaspoons freshly ground black pepper


• 1 teaspoon salt


• 3 medium (about 100g each) cleaned squid hoods, cut into 5mm-thick rings


• 80ml (1/3 cup) vegetable oil


• 1 x 100g pkt baby Asian greens

Method

• 
  
  
  Step 1
  
  
  
  
  Place the flour, pepper and salt in a clean plastic bag. Add the squid rings and tie the bag to seal.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Shake the bag until the squid is fully coated in the flour mixture and set aside.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat the oil in a large non-stick frying pan over high heat. Cook the squid, turning occasionally, for 2-3 minutes or until golden brown and just cooked through. Transfer to a large plate lined with paper towel.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide the baby Asian greens among serving plates. Top with the salt & pepper squid.
  
  
  

  
  

  
  

Nutrition

• 1080 kj

  Energy




• 15g

  Fat Total




• 1.5g

  Saturated Fat




• 1.5g

  Fibre




• 15g

  Protein







• 15g

  Carbs (total)

All nutrition values are per serve

• Author: Jane Charlton


• Image credit: Mark O'Meara


• Publication: Australian Good Taste

Source: taste.com.au