Salt and pepper squid

Ingredients

• 500 gsquid rings
• 80 gplain flour
• 1egg, lightly beaten
• 70 mlmilk
• 200 gbreadcrumbs
• 2 teaspoonssalt
• 1 teaspoonlemon pepper
• 1/2 teaspoonground black pepper
• to tastevegetable oil, for frying
• 125 mlmayonnaise
• 3 clovesgarlic, chopped

Instructions

1. 1

   Dust with flour

   Lightly coat the squid rings in flour, then shake off any excess.

2. 2

   Dip in egg

   Mix the beaten egg with the milk. Dip the squid into the mixture and coat it well.

3. 3

   Add the coating

   On a shallow plate, combine the breadcrumbs, salt, lemon pepper and ground black pepper. Coat the squid, pressing the crumbs on firmly.

4. 4

   Chill the squid

   Transfer the coated squid to a tray and refrigerate for 30 minutes.

5. 5

   Preheat the oven

   Heat the oven to 140°C.

6. 6

   Heat the oil

   Pour a generous depth of oil into a large frying pan or deep fryer and heat it to 170°C.

7. 7

   Fry in batches

   Lower the squid into the oil in batches. Fry each batch for 2–3 minutes, until golden and cooked through.

8. 8

   Drain the squid

   Lift out the squid and drain it on paper towels.

9. 9

   Keep it warm

   Keep the cooked squid warm in the oven while you fry the remaining batches.

10. 10

    Mix the dip

    Stir the mayonnaise and chopped garlic together in a bowl.

11. 11

    Serve hot

    Serve the squid while it is hot.

What is salt and pepper squid?

Salt and pepper squid is a popular Australian dish of squid coated with seasoned crumbs and fried until crisp. This version pairs a lemon-and-black-pepper coating with a simple garlic mayonnaise.

The separate flour, egg and crumb layers help build an even crust. Chilling the coated squid before frying gives that coating time to settle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 34g protein, 64g carbs, 37g fat.

The squid provides most of the protein, while the flour and breadcrumbs contribute much of the carbohydrate. Frying oil and mayonnaise account for much of the fat; serve a moderate portion with vegetables or salad to balance the plate.

Why the coating has three layers

Flour: a light dusting gives the egg mixture something to cling to, so shake off the extra rather than letting it form a thick layer.

Egg and milk: this wet mixture helps the breadcrumbs adhere. Turn the squid through it so there are no bare patches.

Seasoned crumbs: press the breadcrumbs onto the squid firmly for good coverage, but avoid squeezing the rings out of shape.

Chilling before frying

A 30-minute rest in the refrigerator helps the breadcrumb coating hold together when it goes into the hot oil. Arrange the squid on a tray rather than piling it up, so the coating stays intact.

Use this time to prepare the garlic mayonnaise and set out paper towels for draining.

Getting the frying right

Temperature: heat the oil to 170°C before frying, and check it again between batches if it has cooled. Oil that is not hot enough can leave the coating greasy.

Batches: add only a portion at a time so the oil temperature does not drop sharply. Fry each batch for 2–3 minutes, until golden and cooked through.

Doneness and texture

Look for a crisp, golden crumb coating and squid that is just cooked through. The stated frying time is short, so keep a close eye on each batch rather than waiting for the coating to become very dark.

Drain the squid on paper towels, then hold it in the 140°C oven while the rest cooks. Serve promptly for the best contrast between the crisp outside and tender squid.

Serving the squid

The garlic mayonnaise is a rich, savoury dip that complements the peppery coating. Serve it alongside the squid so the crumbs do not soften before eating.

For a fuller meal, add a fresh salad or vegetables and a simple starch such as potatoes. Keep the squid separate until serving to preserve its crunch.

Recipe notes & tips

• Pat the squid dry before coating if it is wet, so the flour does not turn pasty.
• Shake off excess flour before dipping the squid into the egg mixture.
• Press the crumbs on well, then give the squid the full 30-minute chill.
• Use a thermometer to bring the oil to 170°C before frying.
• Fry in small batches and let the oil return to temperature between them.
• Keep the garlic mayonnaise chilled until you are ready to serve.

Variations

• Add chilli: mix a little chilli into the breadcrumb seasoning for heat.
• Use panko: replace the breadcrumbs with panko for a lighter, rougher crunch.
• Boost the lemon: serve with lemon wedges alongside the peppery squid.
• Make it dairy-free: use an unsweetened plant-based milk in the egg mixture.
• Change the dip: stir lemon juice into the mayonnaise and garlic for a brighter sauce.

Common mistakes to avoid

• Skipping the flour: the egg may not cling evenly, so dust the squid lightly first.
• Loose breadcrumbs: the coating can fall away, so press the crumbs firmly onto each ring.
• Skipping the chill: the crumb layer may be less secure, so refrigerate the coated squid for 30 minutes.
• Crowding the pan: the oil temperature can fall, so fry in batches.
• Frying too long: squid can become tough, so use the 2–3 minute guide and look for a golden coating.
• Leaving the squid uncovered in the oven: the coating can dry out, so keep it warm only while finishing the batches.

How to store

For the best texture, eat the squid soon after frying. Refrigerate leftovers in a covered container for up to 2 days; reheat in a hot oven or air fryer until warmed through, as the coating will not stay as crisp. Store the mayonnaise dip separately in the refrigerator.

Frequently asked questions