Gluten-Free Salt And Pepper Squid

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1 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
  • ⅓ 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.

With thanks to

Gluten-Free Salt And Pepper Squid