Chilli Salt Squid:

4 squid tubes.
1 cup of flour.
2 tbs chilli powder.
2 tbs garlic powder.
2 tbs onion powder.
2 tbs lemon pepper seasoning.
Oil for deep frying.
Cut the squid tubes in half lengthways so that you can flatten out both halves.
Score the inside surface of each piece on an angle then do the same on the opposite angle making a diamond pattern on the squid. Cut the halves into 2 cm wide strips.
In a medium sized bowl mix everything together except for the oil so that the squid has a good coating of all the ingredients.
Heat the oil in a deep fryer to 180º then cook squid in batches for 30 seconds – set on paper towels to drain then serve on a salad of your choice.
“I have 3 rabbits and 10 guinea pigs – and no, I don’t eat them, they are my family.” – This is Jemima Boland – the same Jemima Boland that would give anything to cook alongside Jamie Oliver. To watch Jemima at work is good to excellent being that she weighs in at 5 foot nothing – reaching stuff on the top shelf is a challenge but working with the oven is a breeze……
Jemima comes from Maitland in NSW, went to Charlestown South Public School then to Waratah Technology High and on to the Hamilton TAFE campus studying and achieving full certification in Hospitality. But its not all cooking, Jemima is a self taught scrapbook artist and loves growing her own herbs and fresh vegetables – there is nothing nicer than pulling something out of the ground, cooking it and eating it so fresh its almost jumping.
Jemima is a carnivore – sit a piece of medium rare fillet and a pile of fresh vegetables in front of her and you will have peace and quiet for 15 - 20 minutes.
I asked Jemima what is her favourite dish to prepare is......”I love cooking Asian food – especially Thai”
Source - Courtesy -  Jemima Boland
This squid dish is simple to prepare and is absolutely scrumptious.
Probably one of the criteria that won Cafe Latte in Summer Street Orange the award for best café/restaurant in the whole of the Central West and the Blue Mountains.
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