View BasketPay For Items
Books, Gifts & Festivals
Never miss an offer...
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers:

Recipe for Salt and Pepper SquidClick image to enlarge

Recipe for Salt and Pepper Squid

Recipe for Salt and Pepper Squid

(Ref: RCP015)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): 0.25

Pin It

Salt and Pepper Squid is the best way to taste seafood and spice in one amazing dish...



Preparation Time:

15 mins

Cooking Time:

10 mins


Squid Tubes, cleaned - 2
 White Peppercorns - 2 tsps
 Sea Salt - to taste
 Chilli Flakes - 1 tsp
 Plain Flour - 100 g
 Oil - 1 litre, for deep frying
 Fresh Coriander, roughly chopped - handful
 Thaitalian Tingler Chilli Jam - 2 tbsps


• In a pestle and mortar crush the white peppercorns with the sea salt.

• Slice each squid into halves and with the inner part facing upwards, score the squid diagonally every 5mm, then cut the squid into 5cm x 2cm lengths.

• In a bowl combine the salt and pepper with the flour and chilli flakes. Next add the scored squid and toss well to coat the squid completely.

• Heat the oil in a large pan until it reaches 180°C. (Test with cubes of bread, they should sink and toast to golden brown within a few seconds and then float back to the surface). Fry the squid in the hot oil in two batches for approximately 1 minute until the squid has curled up into thin cylinders and started to turn golden.

• Drain on some kitchen paper then serve on a plate scattered with the coriander, and the Thaitalian Tingler Chilli Jam as a dipping sauce.


"Dear Spices of India, Put order in late afternoon of the 5th, arrived safely early 6th. Excellent service, and theFerns as always is 'luverlie' Thanks and will be back... Cheers!"

- Ross Faulkner