Recipes

It’s Friday, Time for Lent Recipe with Lime and Pepper Squid

March 22, 2019

Lent means a time for sacrifice, so when it’s the season, Jollibee brings back their tuna pie, and we all sacrifice what we consider meat for luxurious seafood (which is still a type of meat, sure, but no need to split hairs) on Fridays. Today we prepared a recipe that will go with your happy-hour drinks, because it’s still Friday!

The lime gives it a stronger tartness than lemon would, making this dish ideal with a light lager (Corona being the obvious choice, but San Miguel Light or any light beer works). We used a Knorr-branded lime powder that we picked up from the grocery, but if you can’t find anything similar, you can replace it with finely grated and dried lime zest.

Lime & Pepper Squid

  • Serves: 4 people
  • Active time: 1 hour
  • Total time: 1 hour
  • Difficulty: Easy

INGREDIENTS

Fried Squid

  • 1kg squid, cut into rings and tentacles cleaned
  • ½ cup cornstarch
  • 1 tbsp. baking powder
  • ½ tbsp. salt

Seasoning

  • 1 tbsp. ground black pepper
  • 2 tsp. lime powder
  • 2 tsp. salt

For Frying

  • Oil, for frying

INSTRUCTIONS

  1. In a large bowl, whisk the cornstarch, baking powder, and salt until combined.
  2. Add in the squid and toss until evenly coated.
  3. Set aside for 10 minutes.
  4. In a separate large bowl, whisk together the ground black pepper, lime powder, and salt.
  5. Set aside.
  6. Heat oil in a large skillet until the temperature comes up to 375F.
  7. Fry the coated squid, tapping off the excess breading before dropping in the oil.
  8. Fry the squid for 3–5 minutes or until golden brown and cooked through.
  9. Remove the squid from the oil and set on a baking sheet with a rack or paper towels to dry.
  10. After all the squid is fried and resting, turn off the heat.
  11. Carefully add ¼ cup of hot frying oil to the bowl with the spices.
  12. Stir until combined to make the coating for the fried squid.
  13. Add the crispy squid to the oil and spice mixture and toss until coated evenly.
  14. Serve.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on

Reading