Gluten-free Salt and Pepper Squid

Food Picture: 

Preparation Time

20 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

  • 270g jar roasted red capsicums
  • 100g baby rocket
  • 600g cleaned squid hoods
  • 1 1/2 tablespoons sea salt
  • 2 tablespoons black peppercorns
  • 1/3 cup rice flour
  • vegetable oil, for deep-frying


  1. 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.

  2. Cut each squid in half. Score inside flesh and cut into 4cm pieces. Pat dry with paper towel.

  3. Using a mortar and pestle (see note), crush salt and peppercorns. Combine pepper mixture and rice flour in a large bowl.

  4. 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.

  5. Serve salt and pepper squid tossed with rocket salad.