Salt and Pepper Squid

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Salt and Pepper Squid is a personal favourite of mine. Delicious fresh squid, with a salty, spicy and crispy coating; pair it with the sweet, soy dipping and what could be better? But after a number of disappointing take away versions of this dish, we had to just go ahead and try it ourselves.

We headed out to Howth, Co. Dublin one Sunday morning to pick up some lovely, fresh squid from their very popular fish markets. If you’re ever in Ireland, this is a must-do. With its many local fishmongers (where many of Dublin’s top restaurants buy their fish), weekend market, and foodie hot spots, it’s pretty close to heaven on earth! And let’s face it; fresh squid in a light and crispy batter beats anything you’ll get from your local Chinese take away.

photo 1A beautiful view of Howth Harbour on a chilly February afternoon in Ireland.

 Ok, this isn’t the healthiest way to cook squid; but it does cut out the thick, stodgy batter regularly seen in this recipe, and uses fresh, nutritious ingredients. And anyway, what’s wrong with a little indulgence every once in a while? Just don’t eat it every day!

Salt and Pepper Squid
Serves 3
Salty, Spicy, and Fresh; There's not much more you could ask for! Here's our great version of a take away classic.
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Prep Time
15 min
Total Time
35 min
Prep Time
15 min
Total Time
35 min
For the Squid
  1. 2 Cleaned Fresh Squid - Tubes and Tentacles
  2. 60g Plain Flour
  3. 2 tbsp Corn Flour
  4. 2tsp Salt
  5. 2 tsp White Ground Pepper
  6. 1 tsp Cayenne Pepper
For the Dipping Sauce
  1. 3 tbsp Soy Sauce
  2. 1 tsp Honey
  3. 1 tsp Rice Vinegar
  1. For the dipping sauce, mix all ingredients together well. Set aside until serving.
  2. Prepare your squid by washing in cold water, drying on some kitchen towel or clean tea towel, and slicing into 2cm strips. Leave tentacles whole.
  3. In a bowl, mix your flour, corn flour, both peppers, and salt.
  4. Heat about 2 inches of vegetable oil in a wok or saucepan to 180C. You can check the temperature using an oil thermometer, or by using a piece of bread. Once in the oil, the bread should turn a golden colour after 10 seconds.
  5. Coat the squid well in the flour mixture.
  6. Fry the squid in batches for about 2 minutes until golden and cripsy. Do not overfill the saucepan. Add some chilli slices to the fryer once all the squid is cooked (10-20 seconds each) for decoration.
  7. Serve with the fried chillis, rocket, sliced spring onion and your dipping sauce.
  8. Enjoy!
Sauce Pots
Did you give this recipe a try? Let us know how you did in the comments below.