Salt & pepper squid

Salt & pepper squid

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(7 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


  • 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 onions

    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

    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.

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Comments, questions and tips

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Jules Chamberz's picture
Jules Chamberz
17th Jul, 2020
Easy prep and tasty result , did not have Szechuan pepper but did not matter ,would make again .
Elizabeth Leicester's picture
Elizabeth Leicester
9th Jun, 2018
I used a bag of frozen squid which I thawed and then used as per the recipe. Loved the Sichuan pepper in the flour mix and the dip was very tasty although more like a side salad than a dip.
22nd Apr, 2016
Squid was fine. The dipping sauce is literally veg and vinegar. Disgusting
12th Apr, 2016
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.
19th Aug, 2014
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.
18th May, 2012
Great recipe, quick and easy! The dipping souce is delicious! One more red chilli can be added to make it spicier.
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