I made the Salt and Pepper Squid exactly to the recipe, but the amount of salt shown (2 tablespoons) is far too much and made the squid almost inedible. I would definitely do this again, but going to try with half the salt (you can always add more on top if needed). Pepper was good.
Nigella's Salt And Pepper Squid gives quickly fried and tender squid in a crisp coating of cornflour (cornstarch) that is seasoned with salt and freshly ground pepper. The salt mentioned in the recipe is Maldon salt - this is a flaky sea salt that has large crystals. The salt crystals do not fully dissolve during cooking, giving an extra saline crunch.
As the Maldon salt crystals are relatively large, the amount of salt in one tablespoon is less by weight than for fine, free-flowing sea salt (or regular table salt) so you cannot do a direct substitute of one for the other. If you are using fine salt then you do need to reduce the salt by half, to one tablespoon. The addition of salt is also very much an issue of personal taste, so we would always encourage you to adjust amount of salt to suit your own palate.