Aussie Foods

Salt and Pepper Squid

Preparation time: 20 mintues

Cooking time: 3 minutes

Serves: 4

Serve as: mains


  • Mitani Chicken Salt
  • 4 large, cleaned squid tubes
  • 1 cup white flour
  • 1 tsp baking powder
  • 2 lemons
  • Ground black pepper
  • Small red chilli
  • 1 litre of vegetable oil


  1. Wash the squid tubes and slice into rings. Set aside.
  2. Zest a lemon. Mix together the flour, baking powder, pepper, lemon zest and three or four good shakes of Mitani Chicken Salt into a bowl.
  3. Add squid into the bowl and toss gently to coat.
  4. Heat the oil in a large wok or thick bottomed saucepan over medium heat until it reaches frying temperature (To test, add a small cube of bread to the oil – it should turn light golden in 10 seconds).
  5. Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon until the squid just turns golden brown.
  6. Drain the cooked squid on a large plate lined with a paper towel. Repeat with the other half of the squid.
  7. Serve immediately with wedges of lemon and sliced, deseeded red chilli to garnish.

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