Salt and Pepper Squid
A classic Australian pub and cafe favourite, this salt and pepper squid features tender, crispy fried squid rings coated in a fragrant blend of spices, often served with a side of fresh chili and lemon.
🧂 Ingredients
- 500g Squid tubes
- 100g Cornflour (cornstarch)
- 1 teaspoon Salt
- 2 teaspoons White pepper
- 1 teaspoon, ground Szechuan pepper
- approx. 750ml - 1 litre Neutral oil for frying
- 2-3 Fresh red chilies
- 1 Lemon
- 2 cloves, minced Optional: Garlic
- 2, thinly sliced Optional: Spring onion (scallions)
👨🍳 Instructions
- 1
Prepare the squid: Rinse the cleaned squid tubes under cold water and pat them thoroughly dry with paper towels. This is crucial for achieving a crispy coating. Slice the squid tubes into rings about 1cm (½ inch) thick. If the tubes are very large, you can cut them into bite-sized pieces. Set aside.
⏱️ 10 minutes - 2
Make the spice mix: In a medium bowl, combine the cornflour, salt, white pepper, and ground Szechuan pepper. Whisk well to ensure there are no lumps and the spices are evenly distributed.
⏱️ 3 minutes - 3
Heat the oil: Pour the neutral oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 190°C (375°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, test by dropping a tiny pinch of the flour mixture into the oil; it should sizzle vigorously and float to the surface immediately.
⏱️ 10-15 minutes - 4
Coat the squid: Add the dried squid pieces to the bowl with the seasoned cornflour. Toss well until each piece is evenly coated. Gently shake off any excess flour – too much flour can make the coating heavy and greasy.
⏱️ 3 minutes - 5
Fry the squid in batches: Carefully lower about one-third of the coated squid into the hot oil. Fry for 1-2 minutes, or until the squid is opaque, lightly golden, and the coating is crisp. Avoid overcrowding the pot, as this will lower the oil temperature and result in soggy squid. Fry in batches until all squid is cooked. Do not overcook, as squid can become tough and rubbery very quickly.
⏱️ 5-7 minutes (total for all batches) - 6
Drain and season: Using a slotted spoon or spider strainer, remove the cooked squid from the oil and drain on paper towels. Immediately transfer the hot, crispy squid to a clean bowl. Add the sliced fresh chilies (and optional minced garlic, if using) and toss gently. The residual heat will slightly soften the chili and release its aroma. Serve immediately with lemon wedges on the side and optional sliced spring onions.
⏱️ 2 minutes
💡 Pro Tips
- ✓Ensure the oil is at the correct temperature (190°C / 375°F) before frying. Too cool and the squid will absorb oil and be greasy; too hot and the coating will burn before the squid is cooked.
- ✓Dry the squid thoroughly before coating. Moisture is the enemy of crispiness.
- ✓Fry in small batches to maintain oil temperature and ensure even cooking.
- ✓Do not overcook the squid. It cooks very quickly and becomes tough if left in the oil for too long.
- ✓Serve immediately for the best crispy texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 1 teaspoon of garlic powder or 2 cloves of finely minced fresh garlic to the cornflour mixture for a garlicky kick.
- Toss with thinly sliced spring onions (scallions) along with the chili for added freshness and colour.
- For a spicier version, add a pinch of cayenne pepper or chili flakes to the cornflour mix.