Gold Coast Salt and Pepper Squid
Crispy squid rings tossed in a classic salt and pepper crust. A pub favourite that is just as good made at home with fresh local squid.
Prep 10 minCook 10 minServes 4Difficulty 2 of 4
Everything you'll need
- 500 g Local squid whole$15.90
- 2, cut into wedges Lemons$4.00
- 1 cup Cornflour
- 1 tsp Salt
- 1 tsp White pepper
- 1, thinly sliced Red chilli (optional)
- for deep frying Oil for frying
- to serve Aioli or tartare sauce
The method
- 1
Clean the squid by pulling the head from the body and removing the clear quill. Score the inside of the tube in a crosshatch pattern, then cut into rings or pieces.
- 2
Mix the cornflour, salt and white pepper in a bowl. Toss the squid pieces through the flour mix to coat evenly, shaking off any excess.
- 3
Heat oil in a deep pan or wok to 180°C. Fry the squid in small batches for 2 to 3 minutes until golden and crispy. Drain on paper towel.
- 4
Toss the fried squid with sliced red chilli if using. Serve immediately with lemon wedges and aioli or tartare sauce on the side.