Salt & Pepper Squid

Serves : 4

Cooking Time: 10 minutes


600g Squid, cut into squarish pieces then score the surface in a criss-cross pattern

60g Kookakrumb Salt & Pepper Squid

3 tablespoons plain flour

1 beaten egg

Enough vegetable oil to cover the base of fry-pan

Aioli and lemon wedges to serve


Simply dust squid in plain flour, dip in the egg mix then place in bowl of salt & pepper mix and press to ensure a good coating.

Heat the oil on high in a medium sized fry-pan ensuring you use enough oil to fully cover the base. Test to see if oil is hot enough by dropping a little bit of coating in and see if it sizzles - that’s when you know it will be ready.

Shake off excess coating and cook squid in small amounts for 30 seconds until just cooked. Remove the squid and place on a plate with paper towel to remove any excess oil. Serve with aioli as the dipping sauce and lemon wedges, enjoy!

Kevin Lynch