Salt & pepper squid

Salt & pepper squid

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 5 mins

More effort

Serves 4 as a starter or as a main alongside other dishes
Crisp, spicy coating and hot, tender squid make an irresistible combination

Nutrition and extra info

Nutrition: per serving

  • kcal380
  • fat14g
  • saturates2g
  • carbs48g
  • sugars7g
  • fibre1g
  • protein20g
  • salt3.29g
Save to My Good Food
Please sign in or register to save recipes.


  • 85g cornflour
  • 85g plain flour
  • 2 tsp black pepper, cracked
  • 2 tbsp ground Szechuan peppercorns, roughly crushed
  • sunflower or vegetable oil, for frying
  • 400g squid, cleaned and cut into strips (see tips, below)



    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • finely sliced spring onion and green chilli, to serve

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the dipping sauce

  • 1 red chilli, finely chopped
  • half cucumber, finely diced
  • 1 small red onion, finely chopped
  • 100ml rice wine vinegar
  • 1 tbsp caster sugar
  • 2 tsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…


  1. To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.

  2. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

Antix's picture

Squid was fine. The dipping sauce is literally veg and vinegar. Disgusting

simonr's picture

Squid was pretty easy and straight forward and tasted lovely and crispy.
dipping sauce not so much, just tasted of vinegar.
will look for other sauce but will definitely cook the squid again.

KED's picture

Great recipe, this was the first time I had cooked squid but I found it pretty easy. I put it with some stir fried cabbage to bulk it out. Remember the tentacles need a little less time that the bell.

isandrina's picture

Great recipe, quick and easy! The dipping souce is delicious! One more red chilli can be added to make it spicier.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.