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Gluten-Free Salt And Pepper Squid

Yields1 Serving

 270 g jar roasted red capsicums
 100 g baby rocket
 600 g cleaned squid hoods
 1 ½ tbsp sea salt
 2 tbsp black peppercorns
  cup rice flour
 vegetable oil, for deep-frying

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.

Notes: You can also place pepper and salt in a snap-lock bag and crush with a rolling pin.
Nutrition Facts

Amount Per Serving
Calories 1164
% Daily Value *
Total Fat 12.7g20%

Saturated Fat 2g10%
Cholesterol 298mg100%
Sodium 3495mg146%
Total Carbohydrate 12.5g5%

Dietary Fiber 1.5g6%
Protein 27.2g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.