Salt and Pepper Squid with Lemon Myrtle

Preparation time 30 minutes

Cooking time 10 minutes

Serves 2

Collect Ingredients

450g squid tubes cleaned, scored and cut into 1cm wide strips

4 teaspoons of Daintree Spice Co’s Lemon Myrtle Salt and Pepper

1 tablespoon cornflour

1 tablespoon Plain flour

6 cups rice bran oil (for frying)

1 Lemon cut into quarters

For the batter

6 tablespoons plain flour

3 tablespoons cornflour

1 egg

1 teaspoon baking powder

Method

  1. Heat a small frying pan over medium-high heat and add the Lemon Myrtle Salt and Pepper Stir for 50 seconds, just to warm, and remove from the heat. In a mortar and pestle crush, mixing well.
  2. Whisk all the batter ingredients with half a cup of ice cold water in  one bowl. 
  3. In other bowl mix the remaining plain flour and cornflour with half the Lemon Myrtle Salt and Pepper Toss the squid strips in the flour and Lemon Myrtle Salt and Pepper mix. Shake off excess and then add squid to the batter  
  4. Heat the oil to 190°C. Fry the squid in the hot oil in batches for a couple of minutes until golden brown moving  around with a slotted spoon to stop the pieces from sticking together. Remove from the oil and place on absorbent paper to drain.
  5. Transfer to a serving plate sprinkle a couple of pinches of the Lemon Myrtle Salt and Pepper and place the remainder on the side. Serve immediately with the lemon wedges
Jason Riches