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Salt & Pepper Squid

Salt & Pepper Squid, with a bit of fire!!

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Angus Hughson

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Salt & Pepper Squid.

 
 

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16 comments • 40 ratings
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Posted by • 49w ago • Report
this sucks
Posted by • 49w ago • Report
thi resapie is good but make it better next time
and next time post a proper video
Posted by Sarah226 • 5y ago • Report
so easy to make a winner with all that i've cooked it for :-)
Posted by m16 • 5y ago • Report
tried this for lunch, and it was just superb! Love how easy it was too!
Posted by joyclyn11@bigpond.com • 5y ago • Report
Thanks Pete, You have done it again. Yum!
Posted by KrystynaCooks • 5y ago • Report
Before I tried this dish I was told " it's SOOO good, YOU'LL EAT YOUR FINGERS OFF " ITS TRUE ! Well I have never been a fan of squid because whenever I've eaten it mostly as FRIED CALAMARI it HAS ALWAYS been overcooked, tough & leathery
My ONLY difference I would dip the squid pieces in lightly whisked EGG WHITE before I dust in flour
Posted by fever2 • 4y ago • Report
i think this great
Posted by Ringers • 4y ago • Report
Assuming you have the oil at the correct temperature, the squid should take about 1 minute per batch.
Posted by Barbara118 • 4y ago • Report
Order this dish all the time at restaurants, can't wait to give your recipe a try after reading all the positive feedback!
Posted by • 1y ago • Report
do you have to beat the egg whites?
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