Smoky Gluten Free Salt & Pepper Squid

Last time, we looked at cleaning squid – or calamari – and this time I’m sharing my easy Smoky Salt & Pepper Squid, which serves 4 as a starter.

I’ve served this with a nam jim dipping sauce.

Ingredients

• 2 medium squid, cleaned
• 4 heaped tablespoons tapioca flour (you could use ordinary wheat flour, but it won’t be as light)
• 1 heaped teaspoon salt (I have used smoked salt),
• 2 tablespoons freshly cracked black pepper,
• 1 teaspoon smoked chilli/paprika
• Plain Oil for deep frying, I used basic vegetable oil

Dipping sauce

• 2 tablespoons nam jim (or you could use sweet chilli sauce)
• 1 tablespoon Fish Sauce
• 2 tablespoons Lime juice

Start by cleaning the squid, see this post for more details.

Hawkesbury River Squid – the full colour guide to cleaning squid and calamari

Here I’m going to show you how to clean squid / calamari, and follow up next time with a simple recipe for Salt & Pepper Squid.

2 medium squid usually does well for 4 people for a starter sized dish. I personally think a main course size of this would be overdoing a good thing!

These chaps are local, Hawkesbury River squiddies, beautifully fresh – see the bright clear eyes – and the fishmonger assured me that you don’t need to de-skin them, but the same instructions would apply to any squid.