Boscombe Pier squidding

[skatenchips]

after having a foot op I have been easing me way back sticking to hard ground so tried Boscombe pier
Saturday night,the fish didn't want to play but found some action targeting the squidzillers that
live under the structure this time of year.........these bigguns are a good way to supplement your squid bait stocks but you know me I can't resist a tasty snack...........

five spice squid with chilli and black bean sauce.......bloody lovely too.

Gazza

[sharpey]

Always a bit different your reports mate, down in Eastbourne next week for a few days, but no rods, chillin time.....


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[BigBadCol]

Nice one Gazza, well done

[skatenchips]

Enjoy your break sharpey,if you fancy a dabble give the lads a ring in the Anglers Den in Pevensey Bay Eastbourne....ask re the White Horses venue its right on the beach with a 2 min walk.....bass and plaice on the flood..its a lovely little spot.

Have a good time mate.

[sharpey]

I think it's better that I hang onto my privates mate...!!!! Cheers...:-):-):-)


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[billbob]

Your squid meal looks the business, would it be a trouble for you to add it to the recipe section.

[liphook]

Yum yum. Too good to consign to the bait freezer G

[skatenchips]

One of my fav spring snax is the squid,yer yer,i should be supplementing my squid freezer stocks the price of it

but these are not calamaries but medium sized squidzillers...about 16ins long with medium walled flesh....

so when you catch a couple frying them up has to be done.......you can source squid in all sizes from most fish counters during the season but I always try to cook fresh if I can get it.

10 mins prep time ...an hour or two to pre soak the squid...and 10 mins frying time.

clean your squid and score the inside with a checker pattern.. cut into bite sized pieces,i prefer to soak them in milk for an hour or 2 too soften the flesh
once done...pat dry and set aside......
loads of cooking options but one I always go back to is using...........
squid , about 1lb in net weight once cleaned for 2 people

3 tbsp. cooking olive oil

1 inch piece grated fresh ginger

2 garlic cloves crushed

8 spring onions chopped into bite sized pieces

1 Red bell pepper chopped into strips

1 fresh Green chilli seeded and chopped fine

6 mushrooms sliced

1 tsp Five Spice Powder

2 Tbsps Black Bean Sauce

1 Tbsp rice wine or dry sherry

fresh coriander chopped fine

so,here we go........

Drizzle some oil I know a wok/frying pan and get to a smoking hot temp......


flash fry a few bits of squid at a time..........max 20 seconds each side......press them down with a spatula

to quickly pre cook browning the edges adds to the flavour.........then set aside.....I always try a few bits to check I'm not over cooking it.......cook all your squid bits and set aside,


REMEMBER THIS IS ONLY HALF THE SQUID COOKING PROCESS SO UNDER COOKED BY A FEW SECONDS IS BETTER THAN OVER COOKING IT AT THIS STAGE.,............

reduce your pan heat to cook all the remaining ingredients stir vigorously for about 3to 5 mins

bring wok heat up a notch and return your partially cooked squid to the pan.......stir together for 1 minute

then serve straight away...sprinkle some chopped coriander over your dish.......rice or noodles is always a tasty side dish to serve with your squid.







Five Spice Squid with Chilli and Black Bean Sauce.

Enjoy

Gazza

[shacky]

That certainly is different. Well done and well cooked