Salt and pepper squid

Serve with lemon juice and chilli for dipping.
recipe, seafood, dinner, lunch,calamari

Recipe from: 2 February 2016
Preparation time: 10 min
Cooking time: 15 min


  • 250
    squid tentacles
  • 250
    squid tubes, sliced into 5mm thick rings
  • 1/4
  • 1/4
  • 3
    ground black pepper
  • 4
  • 2
    sunflower oil for frying
  • Juice of one large lemon
  • 1
    large green chilli, sliced into thin rings
Servings: Change Serving


Place the squid in a colander and rinse well under cold running water. Pat dry using plenty of paper towel.

Combine the flours, salt and pepper. Mix the lemon juice and chilli and pour into a dipping bowl.

Pour the oil into a large pot so that it fills one third of the pot. Heat over medium-high heat until a cube of bread dropped into the oil turns golden brown in a few seconds.

Toss the squid in the seasoned flour and shake it off in a sieve to get rid of any excess flour.

Fry for 30 seconds until pale golden and just cooked. Drain on a plate lined with paper towel and serve immediately with the lemon juice and chilli for dipping.

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Read more on: calamari  |  dinner  |  recipe  |  seafood  |  lunch


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