Today we prepared a lime and pepper squid recipe that pairs well with your liquor of choice, with the weekend coming through. It's an easy recipe you can make as a quick lunch eaten with rice, or even as a snack. To make this recipe, all you have to do is bread your squid, fry it in oil, then toss it in a three-ingredient (four, if you're counting the oil) sauce.
- 1 kg squid, cleaned and cut into rings
- ½ cup cornstarch
- 1 tbsp baking powder
- ½ tbsp salt
- neutral oil, for frying
- 1 tbsp ground black pepper
- 2 tsp lime powder
- 2 tsp salt
In a large bowl, whisk the cornstarch, baking powder, and salt until well combined.
Add in the squid and toss until evenly coated. Set aside for 10 mins.
In a separate large bowl, whisk ground black pepper, lime powder, and salt. Set aside.
Heat oil in a large skillet until the temperature reaches 375F.
Tap off the excess breading before dropping the coated squid in the oil.
Fry the squid for 3–5 mins or until golden brown and cooked through.
Remove the squid from the oil and set it on a baking sheet-lined rack or a paper towel to dry.
After all the squid is fried and resting, turn off the heat.
For the coating, carefully add ¼ cup of hot frying oil to the bowl with the spices. Stir until well combined.
Add the crispy squid to the mixture and toss until evenly coated.
If you can't find lime powder, use finely grated and dried lime zest. Zest the lime, then bake in a toaster or preheated oven until aromatic and colored.