Salt and Pepper Squid


750g Pineapple Squid cut rolls
vegetable oil, for shallow frying
½ cup rice flour
1½ tablespoons freshly cracked peppercorns
1 tablespoon sea salt
1 teaspoon chilli flakes
salad greens and lemon wedges, to serve

Preheat oven to 160°C. Pat squid dry with paper towel.

Heat oil in a wok or saucepan over medium-high heat. Combine flour, pepper, salt and chilli in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook, turning, for 2 minutes or until light golden. Transfer to a baking tray. Place in oven to keep warm while cooking remaining squid. Serve with salad greens and lemon wedges.

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Midwest Foods Dubbo