Salt & Pepper Squid with Herb & Garlic Salt Chips

Ingredients
For the squid
  • 500g squid, cleaned
  • 300ml shaoxing rice wine (Chinese cooking wine, from
  • the world food section of large supermarkets or from Asian grocers)
  • 3 tbsp toasted sesame oil
  • About 1 litre sunflower oil or groundnut oil for frying
  • 2 tsp ground white pepper
  • 100g cornflour
  • 100g potato flour
  • 1 tsp chilli flakes
  • Sliced spring onions and lime wedges to serve
For the chips
  • 1kg red-skinned potatoes
  • 3 tbsp sunflower oil
  • 2 garlic cloves, crushed
  • ½ tbsp sea salt flakes
  • Handful each fresh coriander, mint and Thai basil, leaves quite finely chopped

Method
  • Step 1Cut the wings off the squid bodies, slice each body into thin rings or bite-size pieces (or a mixture) leaving the tentacles in one piece. Cut the tentacles in half through the top ring – leave them as they are lengthways. If you’ve cut the body into sections, score the softer side into diamonds with a sharp knife. Put the rice wine and the sesame oil in a bowl and add the squid. Toss to coat, then set aside in the fridge.
  • Step 2For the chips, heat the oven to 200°C/180°C fan/gas 6. Peel the potatoes, cut into thin fries, then soak them in a bowl of salted water for 20 minutes. Remove from the water, pat dry with kitchen paper, then spread out on a very large (or 2 medium) baking tray(s). Drizzle over the 3 tbsp sunflower oil. Toss the chips to coat them thoroughly in the oil, then bake in the oven for 30 minutes, turning after 15 minutes, until golden and crisp.
  • Step 3Meanwhile, mix the garlic with the salt and pound in a pestle and mortar, so the garlic becomes fully incorporated – the mixture should have a wet, sand-like consistency.
  • Step 4When the chips are 10 minutes away from being done, put the 1 litre oil in a large sauté or saucepan and set over a medium heat. Drain the squid and squeeze out any excess liquid, then put in a sieve. Mix the pepper, both flours and chilli flakes in a bowl, then add the squid, toss it around and massage the flour mixture into the flesh, working it with your fingers until everything is coated with seasoned flour.
  • Step 5Once the oil has heated for 9-10 minutes, drop in a little of the flour mix – it should sizzle immediately and enthusiastically. If you have a digital probe thermometer it should read about 200°C. When the oil is ready, turn up the heat and add about a third of the squid – don’t crowd the pan. Cook for 1-2 minutes until lightly golden and crisp, then remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat until all the squid is cooked.
  • Step 6Remove the chips from the oven, transfer to a platter or bowl, then toss with the chopped herbs and garlic salt. Serve the squid, scattered with spring onions and sea salt, with the chips, adding lime wedges for squeezing.