Chilli Pepper Squid

Updated: Jul 25, 2021


Deep fried squid, this is one of those dishes that shouldn't be messed with too much. When it comes to squid you want to keep it nice and simple, as long as it ends up crispy and full of aromats you should be just fine. This probably is one of my go to dishes that I make fairly often. With that said here's my version!

To serve 4


2 large whole fresh squid

1 large red chilli

2 garlic cloves

3 spring onions

bunch of coriander



1 lemon

for the dredge:

2 tbsp corn flour

2 tbsp plain flour

1 tbsp szechuan peppercorns

5 star anise

1 tbsp sugar

1 tsp coriander seed


  1. Let's begin by preparing the squid, remove the tentacles from the head and slice into bite sized pieces. Next remove the outer skin of the squid and pull off the fins. slice the squid into half and gently remove the rest of the head and intestines of the squid, when removed lightly scrape the interior of the squid with a knife to clean. Once clean wash both the tentacles and squid tubes and set onto a paper towel. Next with a knife at and at a 45 degree angle slice thin lines all the way down the inside of the squid then turn and repeat to make small diamond slits throughout the squid (this helps to tenderise the squid and to also make it look more attractive when fried. When finished cut the squid into bite sized pieces and set aside on a paper towel.

2. Now the squid is all prepared we can make our dredge, add 2 tbsp of corn flour and 2 tbsp of plain flour to a bowl. Next toast 1 tbsp of Szechuan peppercorns, 1 tsp coriander seed and 5 star anise to a dry pan until fragrant. Then add the spices to a pestle and mortar and grind until fine. Add 1 tbsp of sugar then add all the spices to the cornflour and flour mix. Mix together thoroughly and now we have our light dredge for the squid.

3. Now let's cook the squid, this is a two stage process and the first is to add oil to a pan/wok for deep frying then bring the temperature up to 180 degrees centigrade. Add the squid to the dredge and lightly coat in the flour. Add the squid in batches to the oil and fry for around 1 and a half minutes until crispy. When you add the squid in batches you need to make sure that the oil temperature returns to 180 degrees before adding the next batch. When the squid has fried place on top of paper towel and drain off any excess oil.

4. Next step is to slice 1 red chilli, some spring onion, minced garlic and some coriander then add to a pan with a little drizzle of oil. Fry the aromats on a high heat until fragrant then add all the fried squid and stir fry for around 2 minutes (you don't want to fry for too long as the squid will over cook). Finally season the squid with salt and fresh cracked pepper and serve with a a squeeze of lemon on top.

Hope you all enjoy my light crispy squid...

Additional notes:

The squid can be as spicy as you like, add birds eye chillis or scotch bonnets if you want more of a kick. I recommend making a garlic aioli to go with this, basically add crushed garlic a squeeze of lemon to mayonnaise and mix.

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