Salt-and-pepper squid with summer salsa

Salt-and-pepper squid with summer salsa

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  • 4
  • Easy
  • Dairy free Pescatarian
  • 20 minutes
  • 10 minutes
  • Strandveld Sauvignon Blanc 2010
  • Buy Ingredients Here


  • 800 g calamari tubes
  • 500 g rice flour
  • 1 T sea salt
  • 2 T freshly ground black pepper
  • 1/2 cup vegetable oil
  • For the salsa, mix:
  • 4 ripe tomatoes, chopped
  • 1 red onion, chopped
  • 1/2 cup coriander, chopped
  • 1-2 fresh chilli, chopped
  • 1 T malt vinegar
  • 2 T olive oil
  • 1/2 lemon, juiced

Cooking Instructions

Rinse and clean the squid tubes and pat dry before slicing into rings.

In a mixing bowl, mix the rice flour, salt and pepper until combined.

Place a large pan over a medium to high heat and add the oil. Dust the squid rings in the seasoned flour, then fry, in batches, for 1 to 2 minutes or until crisp, golden and tender.

Remove using a slotted spoon and drain on kitchen paper.

Serve hot topped with the salsa.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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