Crispy Salt and Pepper Squid


  • 2 squid tubes, cleaned
  • 4 tbsp self raising flour
  • 2 tbsp corn flour
  • 1 tbsp sechuan pepper // or finely ground black pepper
  • 1 tbsp sea salt
  • 2 cups of olive or peanut oil for frying
  • chopped shallots and red long chilli slices to garnish



  • Rinse squid tubes under cold running water and dry off thoroughly with paper towels.
  • Cut squid into bite-sized pieces and score the “fleshy” side on the diagonal to form a diamond pattern.
  • Mix flours, pepper and salt in a bowl and add squid. Toss to coat well.
  • Heat oil in a saucepan until very hot – test the temperature by dropping in a small bread crust, if it sizzles and bread turns golden brown within 10 seconds, the oil is ready.
  • Using tongs, drop in small batches of about 5 pieces into the oil and cook until the crust turns golden.
  • Remove with a slotted spoon and drain on absorbent paper towel. Repeat with the rest.

To serve:

  • Fry up diced shallots and chilli to garnish.
  • Serve immediately, or reheat in a very hot oven or under the grill.