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How to make perfect salt and pepper squid

Executive chef at Stanley House Hotel and Spa, Steve Williams, shares his recipe for the perfect, crispy yet tender, salt and pepper squid dish.

Makes 6


  • Six small fresh squid – separated and sliced into rings
  • 2 ½ tsp Szechuan peppercorns
  • 50g plain flower
  • 50g cornflower
  • 50g semolina
  • ¾ tsp salt
  • 120ml milk
  • Note: your fishmonger should be able to prepare your squid


  1. Toast the pepper in a dry pan over a medium heat for a few minutes
  2. Remove from the heat and grind to a fine powder
  3. Mix 2 TSP with the flour, cornflower, semolina and salt
  4. Put the squid in a separate bowl and pour over the milk
  5. Remove the squid in small batches, shaking off the excess milk
  6. Dip in the flour mixture and coat all over, shaking off the excess flour
  7. Deep fry the squid in small batches at 180*Celsius for 2-3 minutes
  8. Absorb the excess oil in kitchen roll before sprinkling the remaining pepper and a little sea salt

To finish

  1. Arrange on a plate
  2. Decorate with some chopped chilli, spring onion, coriander and a piece of lime for garnish
  3. Enjoy!