Salt and pepper squid

by Ed Halmagyi


  • 600g small fresh squid or calamari, cleaned
  • ¼ cup milk
  • 3 egg whites
  • ½ cup plain flour
  • ½ cup cornflour
  • 2 tbsp Szechuan pepper
  • 1 tbsp black peppercorns
  • 1 tsp dried chilli flakes
  • 2 tsp salt
  • coriander leaves and sliced chilli, to garnish
  • lemon wedges, to serve


1 Cut the squid into small pieces and lightly score the inside with a sharp knife.
2 Whisk the milk and egg together and combine the flours, spices and salt. Dip the squid in the milk mixture, then dust generously with the flour coating.
3 Fry the squid in 180°C oil for about 3 minutes. Garnish with coriander and chilli. Serve with lemon wedges.

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