Australian Salt & Pepper Squid澳式椒盐鱿鱼

Method做法

1. Whisk the cornstarch, flour, baking powder, salt, and white pepper in a bowl, then whisk in ⅓ cup water until smooth. Cover and refrigerate — this rest counts toward the total 70 minutes, so don't skip it, and don't taste the batter raw since it has uncooked flour.

   把淀粉、面粉、泡打粉、盐和白胡椒放进碗里拌匀，再加⅓杯水搅到顺滑。盖好放冰箱冷藏，这段静置算在全菜70分钟里，别省；面糊里有生面粉，不能生尝。

   No heat · 30 min不开火 · 30分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。

2. While the batter chills, pour enough of the oil into a deep heavy pot to reach about 1½ inches and heat it to 320°F (160°C). Keep the pot no more than one-third full; you don't have to use all the oil, and more servings just mean more batches, not a higher fill.

   面糊冷藏快好时，往深锅里倒油，油深约4厘米，烧到320°F (160°C)。油别超过锅的⅓；油不一定全用完，份量多了就多炸几锅，别把油位加高。

   Frying oil 320°F (160°C) · 8–10 min炸油320°F (160°C) · 8–10分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep children away. Never leave hot oil unattended or add water. Stop heating if oil smokes; keep a lid nearby to smother a fire, never use water. Cool oil fully before moving or discarding.小孩远离，不离热油不加水；冒烟停热，备锅盖灭火禁用水，油全冷后搬倒。

3. Give the batter another whisk and coat the squid, letting the excess drip off. Carefully lower a small, uncrowded batch into the oil, away from you, and fry until done. Lift it out with the slotted spoon onto paper towels, and never add wet pieces or water to the oil.

   把面糊再搅一下，鱿鱼裹上糊，多余的滴掉。一小批一小批地下锅，别挤在一起，朝远离自己的方向轻轻放进去，炸熟就捞。用漏勺捞到厨房纸上；湿的鱿鱼块和水都别往油里放。

   Frying oil 320°F (160°C) · 3 min炸油320°F (160°C) · 3分钟

   The squid is opaque and firm, and the coating is pale golden.鱿鱼不透明、肉质紧实，外壳呈浅金黄色。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep children away. Never leave hot oil unattended or add water. Stop heating if oil smokes; keep a lid nearby to smother a fire, never use water. Cool oil fully before moving or discarding.小孩远离，不离热油不加水；冒烟停热，备锅盖灭火禁用水，油全冷后搬倒。

4. Fry the rest in small batches, letting the oil come back to 320°F (160°C) between batches. Keep the cooked squid on a clean tray, not the plate that held raw seafood, and trust the thermometer instead of guessing from smoke — if the oil smokes, stop heating right away.

   剩下的也分批炸，每锅之间等油回到320°F (160°C)。炸好的鱿鱼放在干净盘子里，别用装过生海鲜的盘子；看温度计，别靠冒烟来判断，油一冒烟就马上关火。

   Frying oil 320°F (160°C) · 6–9 min炸油320°F (160°C) · 6–9分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep children away. Never leave hot oil unattended or add water. Stop heating if oil smokes; keep a lid nearby to smother a fire, never use water. Cool oil fully before moving or discarding.小孩远离，不离热油不加水；冒烟停热，备锅盖灭火禁用水，油全冷后搬倒。

5. Carefully bring the oil up to 390°F (200°C) and refry the squid in small batches for 90 seconds. Pull it out right away and drain — don't walk away from the oil, and remember the second fry is just for a crisp shell, not an excuse to cook the squid longer.

   小心把油升到390°F (200°C)，鱿鱼再分批复炸90秒。马上捞出沥油；人别离开油锅，复炸只是为了让外壳脆，不是让你多炸一会儿。

   Frying oil 390°F (200°C) · 1½ min炸油390°F (200°C) · 1½分钟

   The shell is crisp and light golden.外壳酥脆，呈浅金色。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep children away. Never leave hot oil unattended or add water. Stop heating if oil smokes; keep a lid nearby to smother a fire, never use water. Cool oil fully before moving or discarding.小孩远离，不离热油不加水；冒烟停热，备锅盖灭火禁用水，油全冷后搬倒。

6. Serve right away with the lemon wedges. The batter is already seasoned, so taste before adding any extra salt, and keep the optional vegetables separate. Turn off the heat and let the oil cool completely before you deal with it — never pour hot oil down the drain.

   配着柠檬角马上上桌。面糊里已经有盐了，先尝一口再决定要不要加盐；可选的蔬菜另外放。关火，等油完全凉了再处理，热油千万别倒进下水道。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep children away. Never leave hot oil unattended or add water. Stop heating if oil smokes; keep a lid nearby to smother a fire, never use water. Cool oil fully before moving or discarding.小孩远离，不离热油不加水；冒烟停热，备锅盖灭火禁用水，油全冷后搬倒。