Salt & Pepper Squid

3.7/5 rating (3 votes)
  • Serves: 4-6
  • Prep Time: 15 mins
  • Ready in: 3 to 4 mins
  • Print:
Salt & Pepper Squid


  • 14-16 baby squid, cleaned and dried in kitchen towel
  • 200g self raising flour
  • About 300ml (½ pint milk)
  • Vegetable oil for deep frying
  • 1 tsp garlic salt
  • 1 tsp celery salt
  • 1 tsp cracked black pepper
  • 1 tsp ground black pepper
  • 1 tsp icing sugar
  • 1 tsp granulated or castor sugar

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  1. Make sure that the baby squid are clean and thoroughly dry - you may need to pat them dry using a piece of kitchen paper. Remove the head and tentacles from the squid.
  2. Dust with a little salt and pepper mix, a few squid at a time in the flour, dip into the milk then dust again in flour. Re dust if needed.
  3. Heat a the oil to 190°C, then fry the squid until golden and crisp - it's best to do this in small batches so the oil retains its temperature. Drain squid on kitchen paper.
  4. Sprinkle over the salt and sugar serve straight away with fresh lime squeezed over.

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