SAULT AND PEPPER RECIPES

SALT AND PEPPER SQUID RECIPE | ALLRECIPES

Salt and Pepper Squid Recipe | Allrecipes image

This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad.

Provided by User

Categories World Cuisine Asian

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 6

Ingredients

8 ounces calamari tubes
2 tablespoons Szechwan peppercorns
2 tablespoons sea salt
1 cup all-purpose flour
1 cup cornstarch
¾ cup peanut oil

Steps:

Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.
Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.
Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.
Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.

Nutrition Facts : Calories 1293.6 calories, CarbohydrateContent 110.1 g, CholesterolContent 261 mg, FatContent 83.3 g, FiberContent 2.5 g, ProteinContent 24.2 g, SaturatedFatContent 14.2 g, SodiumContent 5403.1 mg, SugarContent 0.2 g

SALT AND PEPPER FISH RECIPE | BON APPÉTIT

Salt and Pepper Fish Recipe | Bon Appétit image

Salt and Pepper fish is traditionally battered and deep-fried. Instead, pan-seared filets get plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup short-grain sushi rice
8 scallions, dark green parts and white parts separated
1 Tbsp. finely grated peeled ginger (from about one 1” piece)
3 Tbsp. neutral oil, divided
1½ lb. skinless, boneless cod, cut into 2” pieces
1 Tbsp. unseasoned rice vinegar
1 tsp. sugar
Kosher salt, freshly ground pepper
2 Tbsp. unsalted butter, cut into pieces

Steps:

Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
Meanwhile, thinly slice dark green scallion parts into rounds. Thinly slice white parts on a steep diagonal. Keep separated.
Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod; season with salt and plenty of pepper (about 2 tsp.). Toss to coat.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. Turn fish pieces, then scatter white scallion parts over. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
Stir vinegar and sugar in a small bowl until sugar dissolves. Stir into rice. Add butter and sliced scallion greens; gently stir until butter melts. Season with salt.
Transfer rice to a platter and top with fish; pour any pan juices over.

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