Crispy pepper squid Recipe

Crispy pepper squid


  • 85g cornflour
  • 85g plain flour
  • 2 tsp black pepper, cracked
  • 2 tbsp ground Szechuan peppercorns, roughly crushed
  • sunflower or vegetable oil, for frying
  • 400g squid, cleaned and cut into strips (see tips, below)
  • finely sliced spring onion and green chilli, to serve
  • 1 red chilli, finely chopped
  • half cucumber, finely diced
  • 1 small red onion, finely chopped
  • 100ml rice wine vinegar
  • 1 tbsp caster sugar
  • 2 tsp fish sauce


  1. To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
  2. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Prep. Time: 20 minutes
Cook Time: 5 minutes
Serves: 2 people
Difficulty: Medium
Cuisine: Asian
Main Ing.: Fish
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