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Salt and Pepper Squid
Crispy Australian restaurant-style salt and pepper squid with aioli and lemon. Scoring the squid tubes in a cross-hatch pattern before cutting makes each piece curl up attractively and cook through evenly in the hot oil.
Ingredients
Instructions
Score squid tubes in a cross-hatch. Cut into pieces.
Mix cornflour, flour, salt, pepper and five-spice.
Toss squid in seasoned flour.
Deep-fry at 190°C in batches for 2 minutes until crispy.
Serve immediately with lemon, aioli and chilli.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
