Salt and Pepper Squid

Light and crispy salt and pepper squid is an Australian classic found on most pub menus and is so easy to make at home! You’ll love these bites of perfectly seasoned squid served with a squeeze of lemon and a creamy garlic aioli.

Course Light Lunch

Cuisine Australian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 222kcal

Author Sally

Ingredients

700 grams thawed squid tubes approx. 4 tubes, depending on size
¼ cup plain flour/all purpose flour
¼ cup corn flour
1-1 ½ teaspoons fine salt
1 ½ teaspoons freshly cracked black pepper
1-2 litres vegetable oil for deep frying
Lemon wedges and garlic aioli for serving

Instructions

Insert your knife into the centre of the squid tube and cut down the side lengthways. Open out the tube so that you have one flat piece and pat dry with a paper towel.
Score the squid using your knife at a 45 degree angle, making cuts across the inside of the tube in a crisscross pattern, being careful not to cut all the way through.
Finally, cut the squid into bite size pieces and place in a bowl. Repeat with each squid tube.
In a small bowl, combine the flours, salt and pepper. Add the flour mixture to the bowl with the squid and toss well to ensure each piece of squid is evenly coated in the mixture.
Heat the oil in a large, heavy saucepan on medium/high heat. You want it to be about ⅓ full.
Once the oil is hot, add the pieces of squid individually to the oil in batches, cooking for about 2 minutes or until golden brown. Transfer the squid from the oil using a slotted spoon to a wire rack over a baking tray to drain any excess oil. Repeat with the remaining squid pieces.
Serve immediately while still warm with lemon wedges and garlic aioli.

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