I am absolutely chuffed that Season 2 of Masterchef Australia is now being shown here in the UK. Hubby and I watched a masterclass episode yesterday where some of the top 24 finalists were invited to Matt Moran’s kitchen in his restaurant, Aria. Matt showed them how to prepare lovely, classy seafood canapés. The one that caught both our attention was his salt and pepper squid.
Hubby was very inspired by the recipe and wanted to try it. We both love salt and pepper squid, and tend to order it whenever it features on a menu. Hubby bought a whole squid from the fishmonger. I cleaned and gutted it, and Hubby scored and cut it into triangles, all as shown by Matt Moran.
This was a joint effort by Hubby and I tonight. I prepared the flour for seasoning. I modified Matt’s recipe slightly as I didn’t have garlic and onion powder.
- 2 tbsp plain flour
- 1 tbsp cornflour
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp chilli powder
- 180g squid pieces, cut into triangles
- 1 clove of garlic, finely sliced
- 1/2 red chilli, finely sliced
- 1 stalk spring onion for garnish
- Sunflower oil for deep-frying
This recipe calls for deep-frying, which I try not to do at home too often. I used a wok, and used about 1/2 cup of oil.
- If you’re using a whole squid, clean and gut it. Cut the squid lengthways so that it is no longer a cube and instead, is one big piece of squid
- Score the inside, cut lengthways into half, then cut each half into bite-size triangles
- Mix both flour, salt, pepper and chilli powder
- Pre-heat a wok with oil (if you have a cooking thermometer, temperature should be about 150 degrees celsius
- Coat squid with flour mix, dust off excess flour
- Once oil is hot, fry squid in batches of 3 or 4, for two minutes. The squid should be golden in colour
- Transfer cooked squid onto kitchen paper to drain off excess oil
- Once all the squid is cooked, fry the garlic and chilli for 15 seconds. Transfer onto kitchen paper
- Scatter a pinch of salt onto the squid and fried garlic/chilli
- Garnish the squid with chilli, garlic and chopped spring onions before serving with sweet chilli sauce
The squid was cooked perfectly, the coating was well seasoned and it was so much better than some of the salt and pepper squid we’ve eaten out. If shows like Masterchef can inspire Hubby to cook, then let’s have more of them. Well done Hubby!