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Salt & Pepper Squid with Caramelised Limes
This popular cafe dish is so easy to make at home. The real trick is marinating the squid in kiwifruit to make it perfectly tender.
Serves 4 
  • Rice bran oil for frying (or olive oil)
  • 1 kg fresh squid tubes (see in store)
  • 150g plain flour
  • 150g cornflour
  • 4 tspn salt
  • 2 tspn freshly ground black pepper
  • 150ml milk
  • 1 green kiwifruit, diced
  • 100g baby rocket leaves
  • 2 limes, halved
  • White sugar, for coating
To prepare the squid, remove the end of each tube and cut down one side so that the tubes open out flat. Wash well, then score the inside of each tube to make a diamond effect. Slice squid into strips.
Place the squid into a small bowl and toss with diced kiwifruit. Cover and place in the refrigerator for about 20 minutes, then rinse. this softens the squid a little. Try not to leave it for longer than 20 minutes or the squid will become too soft.
In a large shallow dish, sift together the flours and the salt and pepper. Dip the strips of squid into milk, then into seasoned flour, tossing to coat well. Dust off excess flour.
Place enough oil into a frying pan to shallow fry. Shallow fry the squid strips for a couple of minutes or until golden brown.
Cut limes in half and dip in white sugar. Place a frying pan on a medium heat. Add lime halves cut-side down to the frying pan and cook quickly until caramelised and golden.
Serve squid on a platter or individual serving plates garnished with caramelised limes, accompanied by dressed rocket leaves and a garlic aioli or homemade tartare sauce for dipping. 
Recipe courtesy of the Seafood Industry Council