Great served with a cold beer. Our capsicum and chilli jam becomes the perfect spicy dip for this dish.

Ingredients

500g cleaned squid hoods, sliced

1 tsp Pukara Estate Oak Smoked Salt

1 tsp freshly ground Sichuan peppers

1 tbsp plain flour

80mL Pukara Estate Premium Extra Virgin Olive Oil

2 tbsp Pukara Estate Capsicum & Chilli Jam

Method

In a large bowl mix the flour, salt and spices. In a deep fry pan over high heat, add the olive oil. Gently toss the squid rings in the flour mixture and throw into hot oil, being careful not to overcrowd. Fry for 2 minutes, turning occasionally. Once cooked, place on a paper towel to drain off excess oil. Transfer to a bowl and serve alongside the Capsicum & Chilli Jam.