Salt and lemon-pepper squid

No need to head to the pub for bistro quality salt and pepper squid when it's this simple to make yourself.

  • 30 mins cooking
  • Serves 4
  • Print


Salt and lemon-pepper squid
  • 600 gram squid hoods
  • 1/2 cup (75g) plain flour
  • 2 teaspoon coarse cooking salt
  • 1 tablespoon lemon pepper
  • peanut oil, for deep-frying


Salt and lemon-pepper squid
  • 1
    Halve squid hoods lengthways, score insides in crosshatch pattern; cut each half lengthways into five pieces. Toss squid in medium bowl with combined flour, salt and lemon pepper until coated; shake off excess.
  • 2
    Heat oil in wok; deep-fry squid, in batches, until tender and browned lightly. Drain.
  • 3
    Serve squid with your favourite dipping sauce, if you like.

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