1) Slice the squid into rings. Combine well with kiwifruit in a glass or ceramic bowl. Cover and refrigerate for 20 minutes.
2) Combine peppercorns and salt with flour in a bowl.
3) Under cold water rinse squid well and pat dry with paper towel. Toss in seasoned flour and mix in batches.
4)In a frying pan pour enough oil into the bottom to allow shallow frying of the squid – about ½ cm in depth. Heat the oil over medium-high heat.
5) Cook the squid in batches until golden brown for a couple of minutes on each side til cooked. Drain on paper towel.
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