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Salt & Pepper Squid recipe image

Print Salt & Pepper Squid

This is a classic Chinese restaurant dish, easy to put together if you feel safe and confident deep-frying at home. The chilli, onion & garlic are crispy little garnishes that cook and crisp up in less than a minute.


Fish recipes  


  • 400g squid
  • ½ tbsp black peppercorns
  • ½ tbsp Sichuan peppercorns
  • 1 tbsp flaked sea salt
  • 25g cornflour
  • 25g plain flour
  • 2 red chillies, sliced
  • 3 spring onions, sliced
  • 4 garlic cloves, sliced
  • 1 lemon


  1. Cut open the white squid bodies and lightly score the inside flesh with a criss-cross pattern; cut them into 3cm triangle shapes. Divide the tentacles.
  2. Coarsely grind the peppercorns in a pepper mill or pestle and mortar. Mix them with the salt and flours in a shallow bowl.
  3. In a deep saucepan, heat 2 inches of sunflower oil to 190˚C.
  4. Dredge the squid in the seasoned flour and shake away the excess. Deep fry the squid for 2 minutes, until lightly coloured. Throw in the chillies, onions and garlic and fry for a final 30 seconds, or until the garlic is golden brown. You might want to do this in batches.
  5. Remove everything with a slotted spoon and serve immediately with wedges of lemon for squeezing.
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