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Fennel salt and pepper squid

Adam Liaw
Adam Liaw

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Salt, pepper and fennel squid.
Salt, pepper and fennel squid.William Meppem

I've often said that I think salt and pepper squid could well be our national dish – almost everyone loves it and you can get it in just about every pub, Asian restaurant or Italian cafe in the country.

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Ingredients

  • about 2 litres vegetable oil, for deep-frying

  • 2 cloves garlic, unpeeled, lightly crushed

  • 3 thin spring onions, finely sliced

  • 1 large red chilli, sliced

  • 500g squid tubes

  • ½ cup wholemeal plain flour

  • •  lemon wedges, to serve Fennel salt and pepper

  • 2 tsp salt

  • ½ tsp black peppercorns

  • ½ tsp fennel seeds

Method

  1. For the fennel salt and pepper, place all the ingredients in a dry saucepan over medium heat. Swirl the saucepan regularly until the fennel and pepper are fragrant, then remove from the heat. Use a mortar and pestle to pound to a fine powder. 

    Heat the oil to 200°C in a wok or large saucepan. Add the garlic, spring onion and chilli and fry until lightly browned, about 2 minutes. Remove from the oil with a wire mesh and set aside. Cut the squid into rings and toss in flour. Shake off any excess flour and deep-fry the squid in batches until golden brown, about 3 minutes for each batch. Drain well, then toss all the fried ingredients together and season well with the fennel salt and pepper. Serve with lemon wedges.

    Also try: Adam Liaw's bushranger pie.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/fennel-salt-and-pepper-squid-20190124-h1agdy.html