Salt and Pepper Squid

, from Issue #86. November, 2019
Photography by Sarah Tuck.
Salt and Pepper Squid
Salt and Pepper Squid

A bowl of tender squid makes a delicious dinner. Serve as is or wrap in lettuce leaves with cucumber slices and bean sprouts.

Serves: 2


300 grams squid tubes, thawed
¼ cup plain flour
¼ cup cornflour
2 teaspoons sea salt
1 teaspoon ground pepper
½ teaspoon chilli powder, or more to taste
vegetable oil for frying

To serve
½ cup purchased mayo
2-3 teaspoons wasabi paste
small handful coriander, chopped
1 long red chilli, finely chopped
2 limes, cut into wedges


Cut the squid tubes into ½cm-thick rings.

Put the flour, cornflour, salt, pepper and chilli powder in a large bowl and crush together with the back of a teaspoon to combine. Add the squid, tossing to coat well.

Heat 2cm of oil in a sauté pan until it begins to shimmer. Add the squid in batches, shaking off excess flour, and cook for about 2 minutes until lightly golden and tender. Remove with a slotted spoon and place on kitchen towels to drain. Keep warm in a low oven until all the squid are cooked.

To serve: Combine the mayo and wasabi paste. Serve the squid topped with the combined coriander and chilli, the lime wedges and mayo. Serves 2