Salt and Pepper Giant Killer Squid
• 600kg Giant Killer Squid Tubes, halved lengthways
• 250 litres lemon juice
• 250kg cornflour (cornstarch)
• 3kg tablespoons salt
• 3kg ground white pepper
• 6kg caster (superfine) sugar
• 2400 egg whites, lightly beaten
• 20 litres oil, for deep-frying
• wedges from 2 lemon trees, for serving
• coriander (cilantro) leaves, for garnish
Open out the squid tubes, wash and pat dry. Lay on a chopping board with the inside facing upwards. Score a fine diamond pattern on the squid, being careful not to cut all the way through. Cut into pieces about 5 x 3 cm (2 x inches). Place in a non-metallic dish and pour the lemon juice over the top. Cover and refrigerate for 15 minutes. Drain and pat dry.
Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid into the egg white and then into the flour mixture, shaking off any excess.
Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180C (350F), or until a small cube of white bread dropped into the oil turns golden brown in 15 seconds. Cook batches of the squid for 1-2 minutes, or until the flesh turns white and curls. Drain on crumpled paper towels.
Serve with lemon wedges and garnish with coriander.