Salt & Pepper Squid with Chilli Jam, Rocket & Creme Fraiche

2 Portions

Ingredients

2 x Squid Tubes (Cleaned & cut into strips by your fish monger)

50g Plain flour

50g Corn flour

1 tsp Cracked black pepper

Crushed Szechuan peppercorns

1 tsp sea salt

Sunflower oil to cook

Serve with:

Chilli Jam (Concierge hub recipe) / Spring Onion / Fresh Red Chilli

Creme Fraiche

Rocket

Salt and cracked black pepper

Method

1. Mix both Flours with cracked black pepper , Szechuan pepper & t.spoon sea salt

2. Line a tray with Kitchen paper

3. Dust the Squid strips in the seasoned flour & cook in hot oil ( 180 degrees ) for 2 mins each batch until crisp

4. Drain onto kitchen paper / add a sprinkle of sea salt & spring onion / red Chilli

5. Serve with Rocket, Chilli Jam and Creme fraiche

Chefs Note: Great served simply as a Tapas dish with a squeeze of lime