Chef Secrets .. ( going to get us in troubles again …)  What is the secret ingredient adding all the Yummy Taste Magic in the classic Take Away – Salt and pepper Squid. ………………………………………………………………………….. Sichuan peppercorns . check out this recipe and enjoy it while fresh Line caught Irish Squid are still in season.


  1. 400g cleaned squid
  2. 100g plain flour
  3. 100g cornflour
  4. 2 flat teaspoons salt
  5. 2 teaspoon black cracked pepper
  6. 2 teaspoon Sichuan pepper corns , toasted and crushed- optional
  7. 1 litre frying oil
  8. Serve with- fresh chilli, lime, sweet chilli mayo


  1. 1 Prepare the squid. With a sharp knife chop into rings and/or cut into pieces and score the inside of the squid with criss cross indents.
  2. 2 Make the flour mix and add the plain flour, cornflour, salt, pepper and schezwan in a baking tray.
  3. 3 Dredge the squid pieces in the flour mix, shake off excess flour.
  4. 4 Heat the oil to 180°C in a deep pot or fat fryer.
  5. 5 Carefully lower the pieces into the hot oil. Fry in batches, scoop out with a slotted spoon. Drain on kitchen paper.
  6. 6 Serve straight away with fresh chilli, lime wedges and sweet chilli mayo.
  7. 7 Enjoy

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
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