Salt and Pepper Squid

  • by Jean-Paul Bouic
Salt and Pepper Squid

Discover the secrets of cooking crunchy, crispy restaurant-style Salt and Pepper Squid in your own kitchen. A perfect sharing starter.


  • 1 kilo of baby squid.
  • 2 tablespoons of dried chillies.
  • 3 tablespoons of Jersey Sea Salt.
  • 2 tablespoons of black pepper.
  • 500g of rice flour.
  • 500ml of vegetable oil.
  • 3 eggs.


  • Add the chillies, salt and peppercorns into a heavy-duty frying pan and dry roast over a medium heat until the contents becomes fragrant and the salt starts to turn slightly golden. Add the contents of the pan into a mortar and grind to a fine consistency.
  • In a bowl add the flour and dry roasted ingredients and mix well.
  • Heat the oil in a wok or large saucepan until its temperature reaches 180 degrees. Cut the squid into stripes but keep the tentacles whole.
  • Separate the egg whites from the egg and then beat the egg whites until the reach a foamy consistency.
  • Dip the squid into the egg whites and then lightly coat the squid with the infused flour.
  • Fry the squid in small batch’s to ensure the oil remains hot, for approximately 3 to 4 minutes or until the squid turns golden.
  • Remove the squid from the wok and place on absorbent kitchen paper in order to drain off any excess oil.
  • Serve with chopped coriander, mayonnaise and wedges of lemon.



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