Salt and Pepper Squid

I have a long list of foods that I am dying to make, but never quite get around too. Someday I will conquer duck confit, cassoulet, apple charlotte etc. Well Salt and Pepper Squid has been on that list for a couple of years, but this weekend I took it off the list and moved it over to the “look what I made” list.

Down the street from my house is a dingy little Vietnamese restaurant with fantastic food and their Salt and Pepper Squid is light and crisp with a spicy sweet and salty crust. The squid is cut into rings and then lightly coated in heavily seasoned cornstarch and then deep fried. I think the key to this dish is explosion of flavor between the salt, Szechwan pepper and the sweet tender meet.

The dish is very simple, but I have never worked with squid so I was a little scared. Last week I saw some beautiful squid at the market so I picked up a pound and went to work. Conveniently the squid had been cleaned so all I had to do is give them a good rinse and cut them in to rings. I asked the fish monger to include the tentacle because those are my favorite part, but if the tentacles freak you out then just toss them out.

1 comment:

Morgan said...

The cassoulet recipe from Cooks Illustrated is quite good. It was a bit hit at the dinner party I cooked it for in Miami. http://www.cooksillustrated.com/recipes/detail.asp?docid=5090