Full question
I would like to make the Salt And Pepper Squid, but remember the last time I cooked baby squid the instructions called for the removal of the fine skin covering the body, which was fiddly. Is this no longer necessary, and, if not, why not?
Our answer
Nigella's Salt And Pepper Squid (from NIGELLA BITES) quickly fries cornflour (cornstarch) coated baby squid until the outside is crisp but the inside still tender and sweet.
The recipe calls for frozen and thawed baby squid. Frozen squid are usually pre-cleaned and separated out into tubes and tentacles, so have had the inner cartilage, head and any outer skin removed. They are much more convenient as they are ready to cook once thawed. You could use fresh baby squid but would need to clean and prepare them for cooking before making the dish.
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