• 2 tbsp Mixed or Sichuan Peppercorns
• 1/2 tsp Chilli Flakes
• 2 tsp Sea salt
• 1/2 cup Plain flour (Sub rice flour / GF Flour)
• Half a cold beer (preferably craft, but also a good use for those pesky golds people always seem to bring and leave after drinking your craft beers. 🙄)
• 400g Squid/calamari, cleaned, thinly sliced
• Light olive oil to shallow fry

Directions

• Ground Peppercorns, Salt & Chilli Flakes in a Mortar & Pestle.
• Combine spices with Flour in a bowl, add cold beer until consitency of pancake batter (but foamy!)
• Add Calamari and mix through.
• Heat 2-3cm oil in a pan over high heat.
• Add a single layer of calamari and cook for 1-1.5mins turning halfway and until both sides are golden.
• Drain on a paper towel and repeat till all cooked.