Salt and Pepper Squid

Gluten-free | Sugar-free | Dairy-free | Grain-free |  Air fryer recipe

Makes 4 serves (side dish)

Why it’s delicious

Throughout my career as a chef, I’ve had the pleasure of working in many kitchens, including some iconic Sydney pubs where I crafted countless dishes for bustling crowds. One of the true Aussie pub classics that never failed to please was salt and pepper squid.

I’ve sliced, marinated, and fried my fair share of squid, and this dish quickly became a staple that patrons couldn’t get enough of. In this recipe, I’ve stripped back the batter and ditched the deep fryer, focusing instead on enhancing the natural flavours of the squid. The result? A lighter, yet equally flavour-packed version of the beloved classic that’s just as delicious—if not better—than the original.

Helpful hints and tips

You can buy squid tubes already cleaned, either fresh or frozen, with frozen being more than acceptable for this recipe. Check out the freezer section of your supermarket or visit your local fishmonger’s counter.

Ingredients

• 500 g (1.1 lb) squid tubes, fresh or frozen
• 25 ml (0.8 fl oz) coconut aminos or low sodium tamari
• 2 tsp pure sesame oil
• Coconut or avocado oil spray

For the crumb

• 40 g (1.4 oz) almond meal or flour or a nut or seed flour of your choosing
• 40 g (1.4 oz) flaxseed meal

For the salt and pepper seasoning

• 2 tsp good quality mineral salt
• 1 tsp freshly ground black pepper
• 1 tsp wakame

• 1 lemon, cut into wedges to serve
• 60 g (2 oz) unsweetened coconut yoghurt to serve
• 2 tsp finely chopped basil, mint, coriander or chives to serve

Method

1. You may need to clean your squid tubes by cutting off the heads and removing cartilage in the tubes, which feel like soft plastic. If the heads are small, you can keep them and use them in this dish, or discard them if they are a little squeamish. You can also ask your fishmonger to clean them if you buy fresh.
2. Slice down one side of the tubes to open them up flat, and then, using a sharp knife, score the inside of the tubes in a crisscross pattern. This scoring will help the squid be more tender once it’s cooked.
3. Cut the tubes into thin strips and place them in a bowl along with the coconut aminos and sesame oil. Stir to ensure the squid is coated, and then leave to marinate for at least 30 minutes. The longer, the better, and time permitting, you can even leave them for 24 hours before cooking.
4. Preheat your air fryer to 200C (390F) and lightly spray the rack or basket with coconut or avocado oil. This will help prevent the crumb from sticking to the fryer.
5. Using a deep large plate, make the crumb by mixing the almond flour and flaxseed meal together. Take handfuls of the marinated squid and crumb well.
6. Lay the squid into your air fryer basket or wire rack, making sure it is in a single layer, and there is space between each piece for the air to circulate. Depending on the size of your air fryer, you may need to work in batches. Spray lightly with coconut or avocado oil.
7. Cook for 10 minutes or until golden and crisp on the outside.
8. While the squid cooks, make the salt and pepper blend by grinding the mineral salt, pepper, and wakame in a small food processor or spice grinder until it is fine.
9. Serve immediately, tossed with some of the salt and pepper blend, a dipping bowl of coconut yoghurt, lemon wedges and a sprinkle of fresh herbs.
10. This dish is best served as soon as it is cooked. If you would like to prepare this in advance, marinate and slice the squid and either refrigerate for up to 2 days or freeze for up to 3 months before cooking.