by Michael Hatcher | Feb 14, 2019 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 2
Watch the full recipe video below RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper...
