🇦🇺 Australian Cuisine

Salt and Pepper Squid

Prep Time 15 min

Servings 4

Difficulty Medium

Calories 286 kcal

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.

Ingredients

500g squid tubes, cleaned and scored
1 cup rice flour
1 tbsp sea salt flakes
2 tsp white pepper
1 tsp Chinese five-spice
1 long red chilli, thinly sliced
2 green onions, sliced
Oil for deep frying
Lemon wedges
Aioli for serving

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.