After a day at the beach, all I want is a big platter of Salt and Pepper Squid and a cold beer... Oh, and a shower, sand can get in the most irritating of places... okay, I'll stop now. Cheers.
Salt and Pepper Squid
From Bill Granger's Bill's Basics
170ml soda water
1 teaspoon sea salt
1 teaspoon freshly ground
Sunflower oil, for frying
500g squid, cleaned, cut into 6cm pieces and scored in a crisscross pattern
1 red chilli, finely sliced
Lime wedges to serve
Mix together 120g of the cornflour and the soda water to make a batter. Season the remaining cornflour with the salt and pepper.
Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chilli for the last few seconds.
Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and lots more sea salt and freshly ground black pepper.