Crispy Salt and Pepper Squid Gluten Free
This crispy salt and pepper squid is the kind of dish that disappears the moment it reaches the table. Light, golden, crunchy and beautifully seasoned, it makes a wonderful gluten free snack, side dish or seafood starter. The recipe is simple, fast and full of flavour, with tender squid coated in a delicate flour mixture, fried until crisp, then finished with fresh herbs and lemon wedges.
The coating is naturally gluten free and can be made with either tapioca flour, also known as arrowroot, or potato starch flour. Both options work well, but they give slightly different results. Tapioca flour creates a lighter, thinner crust that lets the squid shine through, while potato starch flour gives the coating a little more crunch. If you prefer a thicker coating, you can also use your favourite gluten free breadcrumbs in place of the flour.
For the best texture, cook the squid just before serving. Salt and pepper squid is at its most delicious when it is hot from the pan, crisp on the outside and tender in the centre. Because squid cooks very quickly, it only needs one to two minutes in hot oil. Overcooking can make it tough, so keep the frying time short and work in batches if needed.
A simple finish of finely chopped fresh mint and parsley adds fragrance, colour and freshness. Lemon wedges are essential for serving, bringing brightness to the rich, crunchy coating. This gluten free crispy squid is also delicious with homemade lime aioli, garlic aioli or any fresh citrus-based dipping sauce. Serve it as part of a shared seafood platter, as a party appetiser or alongside a fresh salad for a lighter meal.
Tips for Perfect Gluten Free Salt and Pepper Squid
Use cleaned squid that has been scored before coating. Scoring helps the squid curl attractively as it cooks and allows the seasoning to cling to the surface. Pat the squid dry before dipping it in egg white, as excess moisture can stop the coating from crisping properly. After coating, shake off any extra flour so the crust stays light rather than heavy.
Drain the cooked squid on a wire rack instead of paper towel. This helps air circulate around each piece and prevents steam from softening the coating. Seasoning the flour with sea salt flakes and cracked pepper gives the squid its classic savoury flavour, while the herbs and lemon added at the end keep the dish fresh and balanced.
- 5 whole squid, roughly 1kg, cleaned and scored
- 2 egg whites, whisked
- 1 cup tapioca flour or potato starch flour
- 1 tablespoon sea salt flakes
- 1 teaspoon cracked pepper
- Extra virgin olive oil, for frying
- A handful of fresh mint and parsley, finely chopped
- Lemon wedges, to serve
- Good quality extra virgin olive oil has a smoke point between 200C and 210C, which is above the 180C needed for frying.
- Combine the tapioca flour or potato starch flour with the sea salt flakes and cracked pepper in a shallow bowl. Mix well so the seasoning is evenly distributed through the coating.
- Place the whisked egg whites in a separate bowl. Dip the prepared squid into the egg white, allowing any excess to drip away before coating.
- Add the squid to the seasoned flour mixture and coat each piece well. Shake off any excess flour so the coating remains light and crisp when fried.
- Heat the extra virgin olive oil in a large frying pan until it reaches 180C. Fry the squid for 1 to 2 minutes, or until golden and crisp. Cook in batches if necessary so the pan is not overcrowded.
- Transfer the fried squid to a wire rack to drain. Avoid placing it directly on paper towel, as trapped steam can make the coating soggy.
- Scatter over the finely chopped mint and parsley, then serve immediately with lemon wedges while the squid is hot and crunchy.