Salt & Pepper Squid
Salt and pepper squid is a true Aussie pub classic — and one of my personal favourites. While I love the punchy Chinese-style version with chilli and spring onion, this take leans more into that familiar pub style, with a subtle Italian influence. Think crispy, seasoned squid paired with a fresh, herby slaw and a bright, lemony aioli. It’s salty, peppery and golden, balanced with just the right hit of citrus — the kind of dish that’s made to be shared, ideally with something crisp and refreshing on the side.
Serves 4
Squid & Coating
2 squid tubes, cleaned, ‘pineapple cut’ (criss-crossed) and cut into strips. You can buy these from the supermarket or a fresh seafood market.
1 cup cornflour
½ cup rice flour
1 tbsp salt
1 tbsp black pepper
1 tsp chilli powder
Lemon Aioli
1 egg
1 tsp Dijon mustard
1 tsp cider vinegar
1 garlic clove
Juice & zest of ½ lemon
~1 cup neutral oil (e.g. canola)
1 tbsp fresh chives, chopped
Slaw
250g red cabbage, finely sliced
250g green cabbage, finely sliced
1 carrot, julienned or grated
½ cup fresh parsley, chopped
Dressing
¼ cup mayonnaise
Squeeze of lemon juice
1 tsp sugar
Splash of olive oil
Method
1. Make the slaw
Place cabbage, carrot and parsley in a bowl. Toss with ⅓ cup sugar and 2 tbsp salt, mixing well. Let sit for 5 minutes, then rinse thoroughly under cold water and drain well (use a salad spinner or pat dry).
This quick brine removes excess moisture, keeping the slaw crunchy and helping it hold dressing longer.
Toss with the dressing ingredients just before serving.
2. Make the aioli
In a tall jug, combine egg, mustard, vinegar, garlic, lemon juice and zest.
Slowly blend with a stick blender while streaming in oil until thick and emulsified.
Stir through chives and season to taste.
3. Prepare the squid
Mix cornflour, rice flour, salt, pepper and chilli powder in a bowl.
Lightly coat squid pieces in the flour mixture.
4. Fry
Heat oil to 180°C. Fry squid in batches for 1–2 minutes until lightly golden and crisp.
Drain on paper towel and season immediately.
To Serve
Serve hot with chips, slaw, lemon aioli, fresh lemon wedges — and a cold, crisp white wine, like a delicious Mudgee Fiano from Manners Wine!
