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Salt and Pepper Squid With Aioli | Marion's Kitchen

Name: Salt and Pepper Squid With Aioli | Marion's Kitchen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp Sichuan peppercorns; 1 tbsp black peppercorns; 1 tbsp sea salt; vegetable oil, for deep-frying and stir-frying; ¼ cup plain (all-purpose) flour; ¼ cup rice flour; 2 large whole squid, cleaned and cut into pieces (see my video on how to clean and prepare squid here) or 400g (14 oz) pre-cleaned calamari tubes, sliced into rings; lime wedges, to serve; Aioli:; 1 egg; ½ garlic clove, finely grated; 1 tbsp yuzu juice or lemon juice; ½ cup vegetable oil; ¼ cup extra virgin olive oil; 1 tsp sea salt

Prep 10m

Cook 15m

Total 25m

This Salt and Pepper Squid with Aioli recipe from Marion's Kitchen combines the perfect blend of Sichuan and black pepper with sea salt for a crispy and savory dish. The aioli with yuzu or lemon juice adds a tangy kick to complement the deep-fried squid. Perfect with lime wedges for a zesty finish.