Drain capsicum, reserving 1 tablespoon of oil. Cut capsicum into 1.5cm strips. Place capsicum, rocket and reserved oil in a large bowl. Toss to combine.
Cut each squid in half. Score inside flesh and cut into 4cm pieces. Pat dry with paper towel.
Using a mortar and pestle (see note), crush salt and peppercorns. Combine pepper mixture and rice flour in a large bowl.
Heat oil in a wok or large saucepan over medium-high heat. Lightly toss squid in flour mixture, shaking off excess. Deep-fry squid, in batches, turning, for 2 minutes or until light golden and crisp. Drain on a tray lined with paper towel.
Serve salt and pepper squid tossed with rocket salad.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.