Prep:  10 minutes
Cook:  20 minutes
Serves:  4
Average: 4.7 (6 votes)
Recipe by: Western Star
This easy salt and pepper squid recipe with a crunchy fennel and carrot salad is a lovely side or starter dish to enjoy during spring and summer. The salt and pepper squid pairs beautifully with the fresh fennel and carrot salad.

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Salt & pepper squid with fennel & carrot salad
  1. Combine fennel, carrot, parsley, oil and lemon juice to make a salad
  2. Combine flour, salt and pepper in a bowl. Halve the calamari lengthways and score inner flesh in a criss-cross lattice pattern. Cut calamari into 5cm square pieces, and combine with garlic and chilli in a bowl for 5 minutes. Coat calamari squares in seasoned flour
  3. Melt half the butter and oil in a large frypan or wok until sizzling. Add half the calamari and cook over high heat until calamari has turned white and curled. Remove and keep warm
  4. Wipe out pan, before repeating with remaining butter, oil and calamari. Serve immediately with fennel and carrot salad
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