Home » Salt & Pepper Squid Barbecue Salt & Pepper Squid admin May 9, 2025 0 Views 0 SaveSavedRemoved 0 Skip to content Close Cookie policy We use cookies and similar technologies to provide the best experience on our website. Refer to our Privacy Policy for more information. Accept Decline SPG Salt and Pepper Squid with Chilli Lime Aioli star Salt and Pepper Squid with Chilli Lime Aioli Rated 5.0 stars by 1 users Ingredients Lane’s SPG Lane’s Chilli Lime 500g Squid Tubes 2/3 cup Corn Flour 1/3 cup All Purpose Flour 1/2 tsp Baking Powder 1/2 cup Whole Egg Mayo 1 tsp Garlic, minced 2/3 cup Cold Water Lemon Pickled veg Directions Pre heat fryer to 160c / 320f Whisk the flour, cornflour, baking powder and 4 tbs SPG in a bowl. Then whisk in water until smooth. Refrigerate for 30 minutes Cut squid tubes in half and score in a diamond pattern, then slicing into strips. Place squid into cold batter and fry at 160c / 320f Fry in batches of 3 to 4 for 3 minutes until light golen. Rest and up the fryer temp to 200c / 400f and fry for another 90 seconds. In a bowl, mix in whole egg mayo, garlic and a touch of your Chilli Lime seasoning. Serve with Aioli and a slice of lemon and pickled veg.
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