Salt and pepper squid

Fresh squid hoods with salt and pepper coating are a delicious accompaniment to any party. Serve with lemon wedges.

  • 10 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print


Salt and pepper squid
  • 1 large (300g) squid hood, cleaned
  • 1 tablespoon rice flour
  • 1 teaspoon cracked black pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried chilli flakes
  • 30 gram asian salad mix
  • 1/2 medium avocado, sliced
  • 1 lebanese cucumber, halved lengthwise sliced
  • 1/2 small red capsicum, thinly sliced
  • 2 tablespoon bought french dressing
  • lemon wedges, to serve
  • vegetable oil, to deep-fry


Salt and pepper squid
  • 1
    Slit one side of squid hood lengthwise; open flat, with inside facing up. Using the tip of a sharp knife, score surface, not quite through, in a diamond pattern. Cut squid into 4cm pieces; blot dry with paper towels.
  • 2
    Combine flour, pepper, salt and chilli in a shallow dish. Toss squid lightly in flour mixture, shaking off excess. Pour oil into a large heavy-based saucepan to 8cm deep. Heat over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry squid, in 2 batches for 2 minutes or until curled and light golden. Using a slotted spoon transfer to paper towels to drain.
  • 3
    Place salad mix, avocado, cucumber and capsicum in a large bowl; drizzle with dressing. Toss to combine. Place salad on plates; top with squid, then serve at once with lemon wedges.


For a hearty meal, serve squid tossed through noodles. Rice flour is in the baking aisle; it's gluten free and adds crisp texture to fried food.

More From Women's Weekly Food