I have Missy Helgs to thank for introducing me to frozen squid hoods. I’d always a bit of a calamari snob and insisted on cleaning my own fresh from the fish market. But there is a definite benefit to having all the messy prep work done for you and the squid on call in the freezer for a last minute dinner. And the texture is surprisingly tender, apparently the freezing and thawing process actually helps with that.

I like it spicy and hot and went with the higher level of chilli flakes. If your tastebuds are more delicate, best to back it down to the 1/2 teaspoon. You can always serve some chilli flakes on the side for the hot heads.

If you aren’t a fan of frying, you could BBQ the squid instead. In that case skip the flour and make a little marinade with some olive oil and the chilli and toss the prepared squid through that instead before cooking on a hot BBQ plate.

Print Add to My Inbox

Crispy Chilli Squid Salad

Servings people

Ingredients

1– 2 squid hoods
2 tbsp plain flour
1/2– 2 tsp chilli flakes
peanut or veg oil for shallow frying
150 g snow peas (mange tout)
1 bunch mint leaves picked
1 bunch corriander leaves picked
1 head green oak leaf or butter lettuce leaves picked

for the dressing:

1 T dijon mustard
2 T lemon juice
2 T extra virgin olive oil

Metric - US Customary

Instructions

In the base of a large salad bowl combine dressing ingredients until creamy and season.
Cut the squid hoods down one side and open them out like a book. Score the flesh in a diamond pattern making sure you don’t cut all the way through. Cut into rough triangle shapes about as big as 2 mouthfuls. Pat dry with paper towel.
Combine flour chilli and some salt and pepper in a plastic bag. Add prepared squid and shake to coat in the flour. If you’re using 2 squid you may need a little more flour.
Cover the base of a large drying pan with a shallow layer of oil and heat until very hot. Add a piece of squid. If it sizzles rapidly add the remaining squid. If it doesn’t pull the squid out and wait until the oil is hotter. Shallow fry until squid is crispy and golden on each side. Drain on paper towel.
Toss leaves, herbs and peas through the dressing then top with the squid. I like to serve this in a big bowl in the middle of the table and let everyone help themselves.