Salt and Pepper Squid

Salt and Pepper Squid.

Deliciously light and crispy squid

Salt and Pepper Squid

Salt and Pepper Squid

Serves 1, easily scaled up; Preparation 5 minutes (or 10 if you’re using fresh squid), cooking 5 minutes


  • 2 squid (either fresh or pre-prepared frozen ones), about 300g in total
  • 1tbsp cornflour
  • 1/2tsp salt
  • 1/2tsp black peppercorns
  • 1/2tsp pink peppercorns (or 1tsp of pre-group pepper instead of the black and pink corns)
  • 1 litre of vegetable oil for frying


  • Pestle and Mortar (optional)
  • Chopping board and knife
  • Saucepan
  • Mixing bowl
  • Metal slotted spoon
  • Kitchen paper


If you are using fresh squid prepare them by removing the outer membrane and the inner spines.  If you’re using frozen squid then get them out a couple of hours before you cook to give them time to defrost.

Cut the prepared squid into pieces about 2cm square.

Place the salt and pepper into the pestle and mortar and grind till fine.  Alternatively use pre-ground pepper if you prefer.

In a bowl mix the salt and pepper with the cornflour and toss the squid in the mixture so it’s evenly coated.

Heat the oil to around 180C (I don’t have a thermometer so I just guess this bit!) and when it’s up to temperature cook your squid a few pieces at a time (about 7 or 8 pieces maximum at once) for around 1 minute.  They should be just starting to curl and have turned a light brown.

After the minute remove the pieces with the slotted spoon and place on some kitchen paper to drain the excess fat.  Repeat this process till all your squid is cooked.

I like to eat this with some home baked chips and mayonnaise, but it would also go well with some green salad if you prefer a healthier option.

My madagascan salt and pepper

My Madagascan salt and pepper

Ready to be ground

Ready to be ground

Coated ready to fry

Coated ready to fry

Draining the excess fat

Draining the excess fat


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