Warning. This crispy salt and pepper squid is extremely moreish and may cause fork fights at the dinner table. It is super easy to prepare with just a gluten free dusting of either tapioca flour (also known as arrowroot) or potato flour. Both work well. Tapioca results in a slightly thinner coating whilst potato flour delivers a little more crunch. You can even replace the flour with your favourite gluten free breadcrumb for an even thicker coating.
Cook just before serving to ensure the squid stays crisp and crunchy. A scattering of fresh mint and parsley at the end adds a beautiful fragrant freshness to the squid. Serve with homemade lime aioli and I guarantee these crispy bites of deliciousness will disappear in record time.
- 500g squid, cleaned and scored
- 2 egg whites, lightly whisked
- 1 cup tapioca or potato flour
- Pinch sea salt flakes
- Pinch cracked pepper
- 1 tbs chopped parsley
- 1 tbs chopped mint
- Olive oil for frying
- Lemon wedge to serve
- Combine the flour, salt and pepper in a bowl.
- Dip squid in egg white and toss in flour to coat. Dust several times to ensure the squid is well coated and dry.
- Heat oil in a large frypan over medium - high heat.
- Cook the squid for 1 minute each side until golden and crisp.
- Drain on paper towel.
- Garnish with herbs and serve with lemon wedges and lime aioli.