I love salt and pepper squid, and my kids do too! The crispy ends and the salty coating. How can you go wrong? I like to add some five spice for flavour, if you aren’t a fan just add a pinch and see how you go. It just adds a nice flavour dimension.
Just a note on the cooking – I always try a test piece to make sure the salt and pepper are to my liking. I tend to like it on the saltier side, so add to taste. This dish is easier than you may think, give it a try!
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Servings |
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Ingredients
- 4 (about 700g) cleaned squid hoods
- 1.5 litres vegetable or canola oil
- 1/3 cup plain flour
- 1 1/4 teaspoons sea salt flakes crushed
- 1 teaspoon ground white pepper
- 1/4 teaspoon five spice powder
- 1/4 teaspoon paprika if you like smoked paprika you can give this a try but it can overpower the salt and pepper flavour, so a large pinch might be enough.
- lemon wedges to serve, if you like
Ingredients
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Instructions
- Cut squid down one side, then open out flat. With the inner surface facing up score surface in a crosshatch pattern. Cut into 4cm squares (approximately).
- Heat the oil in a large wok over medium heat until it reaches 190°C.
- Meanwhile, combine flour, salt, pepper, five spice and paprika in a medium bowl.
- Working in batches, add several pieces of squid to flour mixture and toss gently to coat, shaking off any excess. Add squid to the oil and cook for 2 minutes or until squid turns golden and is just cooked through.
- Transfer squid to a paper towel lined plate. Repeat with remaining squid, making sure oil is 190°C between batches. Serve immediately with lemon wedges.
Recipe Notes
Sometimes I serve this with chilli sauce or try it scattered with thinly sliced fresh chilli and green onions (scallions).
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