Salt & Pepper Squid

There is still a couple of good things about not having Sunday trading in Perth.  One of those is that you can normally pick up heaps of bargins in the deli and meat sections of the supermarket after about 4pm on a Saurday afternoon.  My local had 50% off sliced meats and everything in the seafood section, so I was able to pick up sliced ham and Salami for pizza, and grabbed a couple of Squid tubes (3) for about $2.00.  What a bargin!!!

So, the Master of the House decided that we needed to make Salt & Pepper Squid, and I decided we had to incorporate the TMX.  You obviously still need to do some prep and cooking on the old stove, but hey, the TMX helps make it all happen.  


3-4 Squid Tubes

80g Rice Flour (I made my own in the TMX)

1 1/2 tsp sea salt

1 1/2 tsp peppercorns

1 tsp chilli flakes

1 tsp zest lemon


  1. To prepare squid tubes, cut them in half length ways (so now you have 2 bell shapes), and clean up any membrane that is left.
  2. Score the squid tubes in a cross pattern (ie. we wen on a 45degree angle one way, then back in the opposite direction)
  3. Then cut the squid tubes lengths ways, then in half or 1/3’s depending on how big your squid tube is.  Repeat for all squid tubes and pat dry with paper towel
  4. To your TMX, add seat salt, peppercorns, zest and chilli flakes.  Mix on on Speed 9 for 10 seconds
  5. Add rice flour and mix on Speed 3 for 3 seconds to combine
  6. Transfer flour mix to a shallow dish and lightly toss squid through.  Shake off excess flour
  7. In a wok or large non-stick fry pan, add approx 1/2 cup of  oil and bring to high heat. 
  8. Cook Squid in batches, turning occassionally for 2-3 minutes or until golden brown and just cooked through
  9. Drain on paper towel to remove excess oil
  10. Serve with a salad and a lemon wedge

Hint & Tips

  • Lightly score the squid – don’t cut through it
  • When cutting the squid into pieces, you should end up with squares or rectangles – this will mean the squid will curl over when it hits the hot oil
  • Add more or less chilli depending on your preferences – works well without it too.
  • You could also cut the squid into rings – just adjust the cooking time
  • Add a sprinkle of sea salt before serving


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