Chinese Salt & Pepper Squid

This is a favourite on the Chinese menu, so why not make this gluten-free version at home for all to share?


2 tbsp Szechuan peppercorns

1 tsp chilli flakes

1 level tbsp sea salt flakes

4 slices Genius bread, whizzed into fine breadcrumbs

5 tbsp cornflour

600g baby squid, cleaned

Vegetable oil for deep frying

Lemon wedges to serve


  • 30 mins prep, 15 mins cooking
  • Serves between 3-6
  1. Crush together the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix with the corn flour and breadcrumbs. Separate the tentacles from the hood of each squid. Slit the squid hoods down one side, open out then score the inside lightly in a criss-cross pattern. Cut into slices about 2cm thick.

  2. Fill a large pan or wok 1/3 full with oil. Heat until a cube of bread browns in 30 seconds. Coat the squid pieces in the seasoned flour and breadcrumb mixture, shaking off the excess, and fry for 1-2 minutes or until golden. Serve with lemon wedges.