Salt & Pepper Squid

This is a modern variation on the classic seafood recipe.
Perfect for the first BBQ of spring this dish is healthy, light and delicious!

INGREDIENTS
Squid
500g North West Baby Squid (Cleaned)

Flour
150g Corn flour
150g Plain Flour
50g Roasted Ground Peppercorns
30g Chilli Flakes
30g Good Sea Salt
Zest of 1 Lemon

Salad
1 Fennel Bulb Shaved on Mandolin
1 Roman Tomato Diced
8 Australian Olives
1 Navel Orange Segmented
Chopped Parsley
Juice of the Zested Lemon
100ml Njoi Olive Oil
Salt and Pepper

Method:
Cut Squid into rings
Mix all ingredients for the flour recipe in one bowl
Put pot of canola oil on to shallow fry or home Deep Fryer
When 180 Degrees dust squid in flour and place in warm oil.
(Be careful not to put to much in as the oil may spill over)
Mix Salad and season with salt and pepper and squeeze lemon juice over it and finish with Njoi Olive Oil
Place in middle of plate
Take Squid out after 3 minutes
Drain well
Sprinkle a little more salt on it and place around salad
This goes great with fresh aioli

Suppliers:
North West Baby Squid can all be purchased online from Ashburton Fisheries.
The Best Fresh Seafood Online
Njoi Olive Oil