Do you like salt & pepper squid? Well I absolutely adore it! Al dente rings of squid coated with a generous amount of salt and a kick of pepper, drizzled with fresh lemon juice – it’s something I especially enjoy eating for lunch or dinner with a beautiful salad under the shining Australian sun. It’s winter here at the moment so I’m dreaming of the beach and summer weather.
Sometimes I’m lazy and to make something gluten free, I just use a generic, store bought gluten-free flour. And there’s nothing wrong with doing this! Not everything you make needs to be put together from scratch, we all have busy lives and if a store-bought alternative saves you a bit of time and still allows you to meet your nutrition goals (e.g. gluten free, paleo, keto, vegetarian, vegan) then don’t feel guilty for taking advantage of what you have access to. One of the appeals of salt and pepper squid is that it is an easy and quick recipe; and a generic gluten-free flour mix makes it more so.
The first time I trialled this recipe I added WAY too much white pepper and it was way too hot, even for me (& I love hot and spicy food haha, the joys of recipe creation)! But don’t worry, the final recipe still has a substantial kick but it’s flavours are beautifully balanced between the salt, pepper and fresh herbs. If you don’t have parsley or white pepper, feel free to substitute with black pepper instead or a teaspoon of dried parsley. You can also use regular sea salt but I particularly love using pink Himalayan salt for it’s wonderful natural mineral content and the fact that it’s pink!
Start by mixing the flour, salt and pepper together in a plastic zip-lock bag. Cut the squid into 2 inch wide chunks and then thinly slice ¾ of the way through the chunks to make a fan pattern. If you don’t want to make the fan pattern you can just cut the squid into slices.
Place the squid into the plastic bag with the flour mix. Close the bag and shake to coat the squid evenly. Shake Shake Shake!
Heat the extra virgin olive oil in a pan on high. When the oil is hot, add in the squid.
Using tongs, move the squid around so it cooks evenly. Fry for about 10 minutes or until the batter is crispy and the squid is white and springy to the touch. Don’t overcook it so it becomes rubbery.
When the squid is nearly done, sprinkle over the chopped parsley and mix through. Transfer to a paper towel lined plate to drain and serve with fresh lemon and a beautiful side salad.
Gluten Free Salt and Pepper Squid
Ingredients
- 2/3 cup gluten-free flour
- 1 tablespoon pink Himalayan salt
- 1 teaspoon ground white pepper
- 4 large squid tubes
- 1 tablespoon of finely chopped fresh parsley
- 1/3 cup extra virgin olive oil
Instructions
- Mix the flour, salt and pepper together in a plastic zip-lock bag.
- Cut the squid into 2 inch wide chunks, thinly slice ¾ of the way through the chunks to make a fan pattern. Place the squid into the plastic bag with the flour mix.
- Close the bag and shake to coat the squid evenly.
- Heat the extra virgin olive oil in a pan on high. When the oil is hot, add in the squid.
- Using tongs, move the squid around so it cooks evenly. Fry for about 10 minutes or until the batter is crispy and the squid is white and firm to the touch. Don’t overcook it so it becomes rubbery.
- When the squid is nearly done, sprinkle over the chopped parsley and mix through.
- Transfer to a paper towel lined plate to drain and serve with fresh lemon and a beautiful side salad.
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