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

  • serves 2 as a snack or starter
  • Easy

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

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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.

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Ingredients

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

Nutritional Information

  • Kcals 380
  • Fat 19.3g
  • Saturates 1.9g
  • Carbs 18g
  • Sugars 1.4g
  • Fibre 1.4g
  • Protein 32.8g
  • Salt 5.5g
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