Chili Salt Squid

I first had this amazing appetizer at E&O restaurant with my family. E&O is now one of our favorite restaurants, so we try to make a trip each time I come home - and each time we make sure and order chili salt squid. It is sort of like a more exciting version of fried calamari and simply delicious. 

My dad (my culinary inspiration) worked out how to make an interpretation of it at home and I figured it was perfect for this blog. Very easy, but still totally different from the usual bruschetta or mozzarella and tomato sticks that we all usually serve. Your guests will be blown away that you made this from scratch. 

Chili Salt Squid

2 cups cornstarch

4+ cups vegetable oil for frying

1 medium package frozen squid, thawed

2 red chilies

2 green chilies

1 spring onion

1 bunch cilantro

1 scant tbsp. sea salt

Heat the oil in a deep frying pan, it should be about 2-3 fingers deep. Spread the cornstarch out in a pyrex dish and add the squid. Cut some of the bigger circles of squid in half. 

Coat in cornstarch and add to the hot oil. Fry for about 4 minutes.

Only do a few pieces of squid at a time (don’t overcrowd the pan) and remove from the oil with a slotted spoon. Display on newspaper – fish and chips style.

Cut the chilies into small slices, leaving out some of the seeds. Sprinkle over the squid. Then cut up the spring onion (just the green part) and sprinkle over the squid. Cut plenty of cilantro over the top and finally sprinkle heavily with sea salt. Remember – these aren’t seasoned yet and need a lot of salt to balance all of the flavors.