Salt & Pepper Squid

An easy, fake-away recipe. The sichuan adds a lovely warm heat to the crispy squid!

  1. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan.
  2. Mix together the flours, pepper and salt.
  3. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Drain on the kitchen paper and sprinkle with a little more salt.
  4. Serve the squid scattered with the spring onion, chilli and sweet chilli sauce


Author Barts Ingridients


  • Author: The Cornish Fishmonger and Barts ingredients
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  • Serves: 4 (as part of a bigger meal)