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Salt and Pepper Squid
- Approx. 2 cups peanut oil (to come about ½ inch up in a frying pan)
- 2 tablespoons Maldon or other sea salt
- 2 tablespoons black peppercorns
- 1/3 cup cornstarch
- 18 ounces baby squid, cut into rings, tentacles left unchopped
- Lemon for squeezing
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 582kcal (29%)|
|Total Fat 31g (48%)|
|Saturated Fat 6g (28%)|
|Cholesterol 594mg (198%)|
|Total Carbohydrate 37g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|