Gluten-Free Salt And Pepper Squid

• 270 g jar roasted red capsicums
• 100 g baby rocket
• 600 g cleaned squid hoods
• 1 ½ tbsp sea salt
• 2 tbsp black peppercorns
• ⅓ cup rice flour
• vegetable oil, for deep-frying

• Drain capsicum, reserving 1 tablespoon of oil. Cut capsicum into 1.5cm strips. Place capsicum, rocket and reserved oil in a large bowl. Toss to combine.
• Cut each squid in half. Score inside flesh and cut into 4cm pieces. Pat dry with paper towel.
• Using a mortar and pestle (see note), crush salt and peppercorns. Combine pepper mixture and rice flour in a large bowl.
• Heat oil in a wok or large saucepan over medium-high heat. Lightly toss squid in flour mixture, shaking off excess. Deep-fry squid, in batches, turning, for 2 minutes or until light golden and crisp. Drain on a tray lined with paper towel.
• Serve salt and pepper squid tossed with rocket salad.

Notes: You can also place pepper and salt in a snap-lock bag and crush with a rolling pin.

With thanks to Taste.com.au