Truly Crispy Salt & Pepper Squid

A classic favourite just in time for today’s seafood delivery

Squid is on the counter at Normanville Meat & Seafood this morning — fresh, firm and ready to shine. Here’s how to turn it into the most crunch‑worthy, flavour‑packed Salt & Pepper Squid your family will love.

Why this version stands out

Getting perfectly crisp squid isn’t just about frying — it’s about technique. According to culinary testing, the key elements are:

• Combining cornflour (cornstarch) with regular flour to achieve a golden, crunchy crust. RecipeTin Eats+2allrecipestory.com+2

• Resting the batter in the fridge for around 30 minutes so it clings better and yields less greasy results. RecipeTin Eats+1

• Frying in batches at the correct temperature so the squid cooks quickly, preventing rubbery or chewy texture. Everyday New Recipes+1

With fresh squid from Normanville Meat & Seafood and this method, you’ll get crunchy, light squid that’s even great cold — perfect for kids, for sharing, and for turning a simple dinner into something special.

Ingredients

(Serves 4 as a main, or 6+ as a share plate)

• 500 g cleaned squid tubes (or 700 g baby whole squid, cleaned) — ask the shop to prepare if you like

• For the batter:

  • ⅔ cup cornflour (cornstarch)

  • ⅓ cup plain/all‑purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • ¼ tsp white pepper (or black pepper)

  • ~⅔ cup cold water (or enough to form a smooth batter)

• Oil for frying (enough to fill a pot ~4 cm deep; high smoke‑point oil like vegetable)

• Finishing seasoning: salt & pepper mix

• Optional: lemon wedges, chopped spring onion, sliced chilli for serving

Method

1. Prepare the squid: Pat dry the squid with paper towel. If using tubes, cut open one side to lay flat, score the inside lightly in 1.5 cm diamonds (don’t cut through) to allow faster, even cooking and extra crisp surface. Then cut into 5 × 2 cm pieces.

2. Make the batter: In a bowl, whisk together the cornflour, flour, baking powder, salt and pepper. Gradually add cold water to form a smooth batter. Cover and refrigerate for 30 minutes.

3. Dip the squid: After 30 mins, toss the squid pieces into the chilled batter, letting excess drip off.

4. First fry: Heat oil to ~160°C (320°F). Fry the squid in batches (do not overcrowd) for about 2–3 minutes (baby squid) or ~3 minutes (thicker tubes) until lightly golden. Remove and drain on paper towels.

5. Second fry for crunch: Increase oil to ~200°C (390°F). Return the squid in batches and fry for an additional 30–90 seconds until deep golden and ultra crisp. Drain again.

6. Finish & serve: Transfer to a serving plate lined with paper towels, then toss with a light sprinkle of salt & pepper mix. Serve immediately with lemon wedges, or keep warm in a low oven if needed.

Serving & pairing suggestions

• For kids: Keep plain, serve with lemon wedges and maybe a side of plain rice or chips.

• As a crowd dish: Serve in a large bowl for sharing, add sliced chilli and chopped spring onions on top.

• Leftovers: This batter holds up well — if you have leftovers, reheat in a hot oven (~200°C) for 5–6 minutes to regain crispness.

• Sides: Serve with a fresh green salad, steamed veggies or fries for a more casual meal.