Salt and Szechuan Pepper Calamari

Ingredients

• 1 kilogram squid cleaned, cut into 4cm pieces, scored, patted dry with paper towel
• 1/2 cup plain flour
• 1 tablespoon rock salt
• 1 tablespoon Szechuan pepper ground
• 4 litres vegetable oil

Directions

1. Pour 4 litres of vegetable oil into a 4 litre capacity deep fryer and preheat to 190°C.
2. In a bowl, toss together the squid, flour, salt and pepper until completely coated.
3. In 4 batches, cook the squid for 2 minutes or just until the squid begins to curl inwards.
4. Serve with lemon wedges and aoli.