• Partnered with
  • Quick
  • Serves 4
  • 20 mins prep
  • 10 mins cook

Salt and pepper calamari

Salt and pepper calamari

A classic Aussie starter, this light and crispy golden calamari is the perfect finger food to pass around at a dinner party or serve as a flavour-packed appetiser.

Ingredients

Salt and pepper calamari

  • 1 whole medium squid
  • 1 tbsp salt
  • 2 tsp chilli flakes
  • 2 tsp peppercorns
  • 1/4 cup self-raising flour
  • 1/4 cup rice flour
  • 750 g oil, for deep drying
  • sweet chilli sauce, to serve

Steps

Salt and pepper calamari

  1. Prepare calamari: Separate tentacles from squid hood, pulling and twisting apart with your hands. Cut off eyes and innards. Reserve tentacles. Remove clear pointed quill from centre of hood. Peel off the coloured membrane and wings. Slice hoods into 1cm thick rings and cut each bunch of tentacles in half.
  2. To make spice mixture: In a food processor, combine salt, chilli flakes and peppercorns. Process until finely ground. Mix half with combined flours. Toss squid in flour mixture.
  3. Heat oil in a deep fryer or large saucepan to 190°C. Cook squid in 2 batches, 2-3 minutes each, until just golden. Drain on paper towel. Serve hot with sweet chilli sauce, if desired.

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