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Salt & pepper squid

  • 0:10 Prep
  • 0:02 Cook
  • 4 Servings


  • 75g (1/2 cup) plain flour
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 3 medium (about 100g each) cleaned squid hoods, cut into 5mm-thick rings
  • 80ml (1/3 cup) vegetable oil
  • 1 x 100g pkt baby Asian greens


  • 1
    Place the flour, pepper and salt in a clean plastic bag. Add the squid rings and tie the bag to seal.
  • 2
    Shake the bag until the squid is fully coated in the flour mixture and set aside.
  • 3
    Heat the oil in a large non-stick frying pan over high heat. Cook the squid, turning occasionally, for 2-3 minutes or until golden brown and just cooked through. Transfer to a large plate lined with paper towel.
  • 4
    Divide the baby Asian greens among serving plates. Top with the salt & pepper squid.

Source: taste.com.au


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