Salt and Pepper Squid

Crispy Vietnamese-style squid with an aromatic coating of cornmeal and wheat flour, seasoned with black pepper and Sichuan pepper. Served with a spicy, refreshing sauce.

Ingredients

• 400 g Squid
• 85 g Cornmeal
• 85 g Wheat flour
• 2 tsp Ground black pepper
• 2 tsp Sichuan pepper
• 2 tsp Sea salt
• 700 ml Sunflower oil
• 100 ml Rice vinegar
• 1 tbsp Cane sugar
• 2 tsp Fish sauce
• 1 pcs Green chili pepper
• 1 pcs Red chili pepper
• 2 bunch Green onion
• 0.5 pcs Cucumber
• 1 pcs Red onion

Instructions

1. Prepare the sauce: combine rice vinegar, fish sauce, and sugar in a bowl. Mix well until the sugar is completely dissolved. Set the sauce aside.
2. In a large bowl, mix together cornmeal and wheat flour, black pepper, Sichuan pepper, and sea salt. Mix well. Prepare a tray lined with paper towels and keep additional salt nearby for garnishing.
3. Heat oil to a depth of 7 cm in a deep pot, wok, or deep fryer to 180°C. If you don't have a thermometer, test the oil readiness by dropping a bread cube into it—it should turn golden brown in about 20 seconds.
4. Working in batches, coat the squid thoroughly in the flour mixture, covering all sides. Carefully lower it into the hot oil and fry for approximately 2 minutes until the coating becomes crispy and golden.
5. Remove the cooked squid with a slotted spoon and place it on paper towels to drain excess oil. Sprinkle with a small amount of sea salt.
6. Transfer the squid to a serving platter, garnish with chopped green onion and thinly sliced chili peppers. Serve with the prepared sauce on the side.