Olive Magazine
A frying pan filled with fried squid, red chillies and topped with green spring onions, set against a pale blue background

Salt and pepper squid

Published: August 8, 2021 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 as a snack or starter

Celebrate squid in this punchy starter recipe. The mix of Sichuan and black peppercorns gives a tingly spiciness and kick of heat

Nutrition:
NutrientUnit
kcal380
fat19.3g
saturates1.9g
carbs18g
sugars1.4g
fibre1.4g
protein32.8g
salt5.5g
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Try this recipe for salt and pepper squid, then check out our squid risotto, calamari, squid stew and plenty more squid recipes.


When to eat squid

Squid has a fairly short season from the end of August to November, so when it is in season, this is a great simple Asian way of preparing it.

Ingredients

  • 1 tsp sichuan peppercorns
  • 1 tsp black peppercorns
  • 1 tbsp sea salt flakes
  • 30g plain flour
  • 30g cornflour
  • 400g squid, cleaned
  • 1 tbsp vegetable oil, plus extra for frying
  • 6 spring onions, sliced
  • thumb-sized piece ginger, peeled and cut into matchsticks
  • 3 red chillies, sliced

Method

  • STEP 1

    Toast all the peppercorns in a deep frying pan or wok over a high heat for 30 seconds, then tip out and bash with a pestle and mortar along with the salt. Whisk together both the flours in a bowl, then mix in the peppercorn mixture.

  • STEP 2

    Cut the squid tubes down one side and open out like a book. Lightly score the insides of the squid in a crisscross pattern using a sharp knife, without going all the way though, then cut into bite-sized pieces. Cut the tentacles into similar-sized pieces.

  • STEP 3

    Heat a 5cm depth of oil in a heavy-based pan or wok until 180C on a thermometer or a cube of bread browns in 30 seconds. Toss the squid in the flour mixture until completely coated. Shake off any excess and carefully lower into the hot oil – you’ll need to do this in batches. Fry for 2-3 minutes or until crisp and golden, then drain on kitchen paper.

  • STEP 4

    When all the squid is cooked, serve as is with lemon wedges for squeezing over, or heat 1 tbsp of oil in a wok over a high heat until hot and stir-fry the spring onions, ginger and chillies for 30 seconds until lightly golden. Fold in all the squid and toss to combine. Tip into a serving bowl, sprinkle with a little more sea salt and serve.

Check out more easy squid recipes

Calamari Recipe For Squid Rings
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