Is this Australia’s national dish? You could make a case for it, given salt and pepper squid is served on pretty much every menu at every level of eatery across Australia.
From trashy pub grub to high-end cuisine; from Chinese takeaway to Italian trattoria; from neighbourhood Vietnamese to fancy Mod-Oz bistro - everyone is doing flash-fried squid. That’s partly because so many cultures around the world consume fried squid, and partly because Australians are so deeply appreciative of this dish that we will order it any time, any place. It’s a simple preparation, too: squid is cut into rings, doused in starch or batter, and fried in hot oil for a few minutes.
It wasn’t always understood in Australia: aquoted English travel writer Charles Graves saying of Italy: “Never order calamari. It looks so pretty on the menu; it means octopus.” By 1962, however, the Australian Women’s Weekly had published a recipe for “Stuffed Calamary”, and by the late 1960s “calamari fritti” was a regular on Italian restaurant menus. Cantonese salt and pepper squid was served at Sydney’s Golden Century by 1991, and an obsession was born.
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