Mitani chicken salt and pepper squid

Ingredients

Mitani Chicken Salt
4 large, cleaned squid tubes
1 cup white flour
1 teaspoon baking powder
2 lemons
Ground black pepper
Small red chilli
1 litre of vegetable oil

Method

1. Wash the squid tubes and slice into rings. Set aside.
2. Zest a lemon. Mix together the flour, baking powder, pepper, lemon zest and three or four good shakes of Mitani Chicken Salt into a bowl.
3. Add squid into the bowl and toss gently to coat.
4. Heat the oil in a large wok or thick bottomed saucepan over medium heat until it reaches frying temperature (To test, add a small cube of bread to the oil - it should turn light golden in 10 seconds).
5. Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon until the squid just turns golden brown.
6. Drain the cooked squid on a large plate lined with a paper towel. Repeat with the other half of the squid.
7. Serve immediately with wedges of lemon and sliced, deseeded red chilli to garnish.

Serving Suggestion

Serve with a green salad, sweet chilli dipping sauce and Mitani Chicken Salt chips.