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Spiced Squid

A perfect mezze dish or to serve with a cocktail before dinner, tingly spice, and very moreish.


800ml vegetable oil
600gm baby squid
1 tsp chilli flakes
1 tbsp black peppercorns
2 tbsp sea salt
2 tsp ground cumin
1 tsp coriander
1 tsp turmeric
60gm cornflour

1. Thaw the squid if using frozen, I find it works fine. Cut the squid tubes into rings and the tentacles in half, dry on kitchen paper and set aside on a large plate.

2. Crush the peppercorns, and add the other spices and mix well. Add the cornflour and spices to a freezer bag.

3. Heat the oil in a large pan until hot but not smoking.

4. Add the squid to the bag of spiced flour and shake well to coat, shake the excess flour off the squid and fry in batches for about 2 minutes. Drain on kitchen paper and serve hot

Serves 4

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