Salt and Pepper Squid

Slice along one side of each of the Fresh Squid Tubes (4) to open them up. Using a sharp knife, cut small diagonal lines along the inside surface, without cutting all the way through. Pat dry with a paper towel. Slice into small pieces.

In a Ziploc freezer bag, add All-Purpose Flour (4 Tbsp), Corn Flour (2 Tbsp), Salt (to taste) and Ground Black Pepper (to taste), Simply Organic Garlic Powder (1 tsp) and Chili Powder (1/2 tsp). Shake to mix.

Add squid pieces to bag and gently toss to coat.

In a wok over high heat, add Vegetable Oil (4 cups). When the oil is hot, add the squid pieces, splitting them into 2 batches. Cook each for 4 minutes, or until squid is curled up and golden. Transfer to a plate lined with paper towels as finished.

Serve with Tartar Sauce (to taste) and enjoy!