Salt and Pepper Squid
Salt and Pepper Squid (SALT and PEP-uh SKWID)
Salt and Pepper Squid
Tender squid pieces dusted in seasoned rice flour and flash-fried until golden and crisp, served with fresh lemon and aioli — an Australian pub and cafe staple.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: share plate
Garnishes: chilli slices, green onion, lemon wedges
Accompaniments: aioli, Asian slaw
Instructions
-
1
Score squid tubes in a cross-hatch pattern, then cut into 5cm pieces. Pat completely dry.
-
2
Mix rice flour, salt, white pepper, and five-spice in a bowl.
-
3
Heat oil to 190°C in a wok or deep fryer.
-
4
Toss squid pieces in the seasoned flour, shaking off excess.
-
5
Fry in small batches for 60-90 seconds until just golden and curled. Do not overcook.
-
6
Drain on paper towels, toss with sliced chilli and green onions. Serve immediately with lemon wedges and aioli.
Did You Know?
Salt and pepper squid appears on more Australian restaurant menus than any other single dish — it has been called the unofficial national appetiser.
Chef's Notes
Equipment Tips
- wok or deep fryer
- tongs
- paper towels
Garnishing
chilli slices, green onion, lemon wedges
Accompaniments
aioli, Asian slaw
The Story Behind Salt and Pepper Squid
Salt and pepper squid arrived in Australia via Chinese-Australian restaurants in the 1980s, where Cantonese salt-and-pepper seasoning met abundant local squid. By the 1990s it had migrated from Chinatown to mainstream pubs and cafes, becoming arguably Australia's most ubiquitous restaurant starter. Its crisp texture and bold seasoning made it the perfect pairing for Australian wine culture.
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