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Coles

  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar
  • High in protein

Golden, tender and seasoned to perfection, finger-licking salt and pepper squid is an impressive dish – serve it as a light lunch or part of a seafood feast.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
salt and pepper squid

Ingredients

  • 2 tbs sea salt flakes
  • 1 tbs coarsely ground black pepper
  • 2 free-range eggs, lightly whisked
  • 2/3 cup (100g) rice flour
  • 2 cups (200g) panko breadcrumbs
  • 350g Coles deli thawed squid tubes, thinly sliced
  • Vegetable oil, to shallow-fry
  • 2/3 cup (200g) mayonnaise
  • 1 garlic clove, crushed
  • 2 tbs finely chopped chives
  • 2 tbs finely chopped flat-leaf parsley
  • Garden salad, to serve
  • Lemon wedges, to serve
  • Extra chives and parsley, to serve

Nutritional information

Per serve: Energy: 3629kJ/868 Cals (42%), Protein: 27g (54%), Fat: 58g (83%), Sat Fat: 9g (38%), Sodium: 5112mg (256%), Carb: 58g (19%), Sugar: 5g (6%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the salt flakes and pepper in a small bowl.

  2. Step 2

    Place the egg, rice flour and breadcrumbs in separate shallow bowls. Stir half the salt mixture into the flour.

  3. Step 3

    Pat the squid dry with paper towel. Cut each squid tube in half lengthways. Use a sharp knife to score one side of squid in a diamond pattern. Cut into 2cm x 5cm strips.

  4. Step 4

    Dip 1 piece of squid in rice flour to coat, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on a baking tray. Repeat with the remaining squid.

  5. Step 5

    Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook the squid, in batches, for 1 min each side or until golden, crisp and just cooked through. Transfer to a plate lined with paper towel. Sprinkle with remaining salt and pepper mixture.

  6. Step 6

    Combine mayonnaise, garlic, chives and parsley in a bowl. Season.

  7. Step 7

    Serve salt and pepper squid with herb mayonnaise, mixed salad leaves and lemon wedges.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or the oven. 

Salt and pepper squid: A finger food favourite

Nothing beats salt and pepper calamari served with hot chips and a cold drink on a hot summer's day. Perfectly golden and crunchy fried squid seasoned with a classic combination of salt and pepper is a popular dish on many restaurant and takeaway menus, but you can easily make it at home once you know how to cook squid tubes. 

With origins in Cantonese cooking, this quick and delicious dish later made its way to Aussie pub menus, fish and chip shops and other Asian restaurants across the country. With some calling it a contender for Australia’s national dish, this recipe is easy to prepare, heroes simple but delicious ingredients and is best eaten fresh out of the pan (watch your fingers!) for a quick starter, light lunch or as part of a seafood feast. 

Looking for more inspiration? Whether you're after a spectacular seafood platter, prawn recipe ideas or a killer seafood sauce, we have you covered with simple seafood recipes that are quite the catch!

The secret to mastering this salt and pepper squid recipe

An ideal addition to your Easter entertaining menu, the beauty of this easy salt and pepper squid dish is that it uses easy-to-find ingredients and pantry staples you might already have. When it comes to choosing the best squid to use, look for ones that have shiny skin and avoid any that look slimy or dull. 

The tip for how to make salt and pepper squid a success is keeping your cooking station clean and organised. The squid needs to be dipped in several ingredients before it can be fried. Place the dipping ingredients in separate, shallow bowls in a row on the benchtop. Then, using tongs, move the piece of squid across each of the bowls to coat before placing the pieces on a baking tray while the remaining squid is coated. While you can use your hands, tongs can help minimise any mess.

Stop it from turning chewy: how to cook squid tips

Before the squid is coated, score the skin in a diamond pattern to help absorb the salt and pepper flavours. If cooked incorrectly, squid can quickly turn rubbery or chewy. Avoid this by cooking only for one minute on each side over medium-high heat. 

While it isn’t required in this recipe, if you’re wondering how to tenderise squid for other dishes, such as braised squid, you can soak the squid in lemon juice for half an hour before cooking to help break down the texture.

Try serving these sauces with salt and pepper fried calamari

This versatile dish can be served in many different ways – take your pick! We recommend pairing it with a dipping sauce like herbaceous mayonnaise with garlic, chive and parsley, or try a homemade seafood sauce, chilli relish, roasted garlic aioli or a fresh mango salsa.  

FAQs

Salt and pepper squid

Salt and pepper squid
  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Ingredients
  • 2 tbs sea salt flakes
  • 1 tbs coarsely ground black pepper
  • 2 free-range eggs, lightly whisked
  • 2/3 cup (100g) rice flour
  • 2 cups (200g) panko breadcrumbs
  • 350g Coles deli thawed squid tubes, thinly sliced
  • Vegetable oil, to shallow-fry
  • 2/3 cup (200g) mayonnaise
  • 1 garlic clove, crushed
  • 2 tbs finely chopped chives
  • 2 tbs finely chopped flat-leaf parsley
  • Garden salad, to serve
  • Lemon wedges, to serve
  • Extra chives and parsley, to serve
    Description

    Golden, tender and seasoned to perfection, finger-licking salt and pepper squid is an impressive dish – serve it as a light lunch or part of a seafood feast.

    Method
    1. Step 1

      Combine the salt flakes and pepper in a small bowl.

    2. Step 2

      Place the egg, rice flour and breadcrumbs in separate shallow bowls. Stir half the salt mixture into the flour.

    3. Step 3

      Pat the squid dry with paper towel. Cut each squid tube in half lengthways. Use a sharp knife to score one side of squid in a diamond pattern. Cut into 2cm x 5cm strips.

    4. Step 4

      Dip 1 piece of squid in rice flour to coat, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on a baking tray. Repeat with the remaining squid.

    5. Step 5

      Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook the squid, in batches, for 1 min each side or until golden, crisp and just cooked through. Transfer to a plate lined with paper towel. Sprinkle with remaining salt and pepper mixture.

    6. Step 6

      Combine mayonnaise, garlic, chives and parsley in a bowl. Season.

    7. Step 7

      Serve salt and pepper squid with herb mayonnaise, mixed salad leaves and lemon wedges.