Salt and pepper squid with garlic sauce

Every one loves salt and pepper squid. After catching 6 big ones the other day at Tumby Bay we had to cook some up. You can use all parts of the squid but traditionally it is the tube +/- the tentacles.  The wings are also nice particularly after scoring them with a sharp knife.  If you like your squid nice and soft rather then rubbery the trick is not to cook them too long. Also soaking in milk for up to 8 hours helps as well as freezing the squid first.

Ingredients:

-  400 gr         Squid (any part that you like)

-   ½ cup         Plain flower

-   ½ cup         Corn flower

-   1 tbs           Salt (+ more to sprinkle to taste)

-   1 tbs           Pepper (black or white)

-                       Oil for frying (sun flower)

Sauce:

-   3 tbs           mayonnaise 

-   3 tbs           yoghurt

-    ½ tbs         honey (or golden syrup or treacle)

-   1 clove        garlic

Methode:

Cut squid tubes in rings or in flat pieces which you then score in a criss cross pattern.  Divide the tentacles in devourable pieces.  Soak in milk if desired and  if time allows.  Pad them dry before deep-frying. Mix the flowers with the salt and pepper. Put the flower mix into a plastic bag and add the squid to the bag. Shake until all the squid is covered with flower.

Fry in small batches in oil (180 C) for 1-2 minutes. Sprinkle with salt to taste and eat hot.

For the sauce mix equal parts mayonnaise with yoghurt. Add something sweat and garlic to taste. The sauce keeps well in the fridge and becomes stronger in flavour over time.