Salt & Pepper Squid

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  • Serves: 4-6
  • Prep Time: 15 mins
  • Ready in: 3 to 4 mins
  • Difficulty: Easy
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Salt & Pepper Squid


  • 14-16 baby squid, cleaned and dried in kitchen towel
  • 200g self raising flour
  • 300ml (½ pint milk), approx.
  • 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
  • For the dipping sauce
  • 1 tsp shrimp paste
  • 1 small red chilli, finely chopped
  • 1 large tbsp lemon grass puree
  • 1 tbsp castor sugar
  • 1 tsp finely chopped fresh ginger
  • Juice 2 large limes
  • 4 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp chopped coriander
  • 2 tbsp finely chopped Thai basil

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  • Sprinkle over the salt and sugar serve straight away with fresh lime squeezed over.
  • 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.
  • 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.
  • 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.

For the Dippng Sauce

  • Mix the shrimp paste, chilli, lemon grass puree, sugar and ginger together well
  • The add the lime, soy, fish sauce, mix well
  • Finally add the herbs and serve.