Salt and pepper squid

This crispy pepper and spice squid is perfect for a party.

  • 40 mins cooking
  • Serves 4
  • Print
Crispy salt and pepper squid immediately conjures images of hot summer days on the beach, sitting on the sand with a greasy paper bag of chips beside you. These are a slightly elevated version of the fish and chip staple, with za'atar for spice, and combined brown rice flour and spelt breadcrumbs for a satisfying crunch. Serve with tartare sauce or the garlic yoghurt sauce.


Salt and pepper squid
  • 700 grams cleaned squid hoods
  • 1 cup (70g) stale spelt breadcrumbs
  • ⅔ cup (100g) brown rice flour
  • 2 teaspoons ground white pepper
  • 1 tablespoon za'atar
  • ⅓ cup finely chopped fresh flat-leaf parsley
  • 4 eggs
  • ⅓ cup (80ml) olive oil
  • Lemon wedges, to serve


Salt and pepper squid
  • 1
    Cut squid in half lengthways. Score insides of squid in a criss-cross pattern; cut into 5cm pieces.
  • 2
    Combine breadcrumbs, flour, white pepper, za'atar and parsley in a medium bowl. Whisk eggs in another medium bowl. Dip squid pieces in egg, then coat in breadcrumb mixture, shaking off any excess.
  • 3
    Heat oil in a large frying pan over medium-high heat; cook squid, in batches, for 2 minutes or until golden and just cooked through. Drain on paper towel. Season with salt.
  • 4
    Serve squid straightaway with lemon wedges.


This recipe is best made just before serving.

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