We’ve traipsed through just about every bar and tried they’re salt and pepper squid (with a cider on the side). To reinvent this pub staple and bring it into the 2020’s add a sprinkling of dried Salt Bush (for its native, herbaceous saltiness) and Lemon Myrtle (to lend a zesty zing).
500g squid, washed, peeled and cut down the centre into 1cm strips. Set aside in the refrigerator until required.
1 tsp dried lemon myrtle (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight).
1 cup tempura flour
20 ml macadamia oil
50 g butter
1½ tsp dried Salt Bush, ground (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight).
1½ tsp ground pepper
lemon wedges to serve
To make the batter, sift the flour into a bowl and add the lemon myrtle and ground pepper. Roll the cold squid pieces through the flour mixture.
In a large wok heat the macadamia oil and butter. Once hot add the Salt Bush, followed by your dipped squid, working in batches of 3-4 pieces at a time. Once your squid pieces begin to curl and crisp you know they are ready.
Transfer to baking paper with tongs to drain and season. Repeat with the remaining squid.
Serve with a wedge of lemon and cool cider.
Recipe inspired by: https://www.sbs.com.au/food/recipes/saltbush-and-mountain-pepper-squid