Crispy Squid with Pepper

I love squid, whether fried and served hot as a starter or cooked in a sumptuous seafood stew. Squid sizzles and browns quickly when fried and after draining on kitchen paper disappears rapidly unless guarded. I’ve found it a very effective bribe to get help with washing up.

A recipe from “A Plate in the Sun


  • 700g/24oz squid, pre-cleaned
  • 2 tbsp cornflour
  • 2 tbsp gari
  • 1 tsp chilli flakes
  • fresh ground black peppercorns to season
  • white pepper to season
  • salt to season
  • oil to shallow fry


  1. Slice the cleaned squid tubes into rings and dry with kitchen paper.
  2. Put the remaining dry ingredients in a food bag then add the squid and shake to coat.
  3. Heat a heavy-based pan then add the oil. Shake excess flour from the remaining rings and carefully lower into the hot oil. Fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
  4. To ensure the oil is hot enough, gently lower a couple of test pieces into the oil (cook’s perks) and if they sizzle the oil is hot enough. Serve as a hot snack with drinks.
  5. Perhaps for a main course, cut the squid into largish squares before cooking and serve with a spicy tomato sauce and slices of kenkey or chunks of boiled yam.

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