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You are here: Home / Recipes / Dinner / CRISPY SALT & PEPPER SQUID GLUTEN FREE RECIPE

CRISPY SALT & PEPPER SQUID GLUTEN FREE RECIPE

September 18, 2015 by Helen Tzouganatos 16 Comments

Crispy Salt & Pepper Squid Gluten Free 5-9951 Crispy Salt & Pepper Squid Gluten Free 6-9952

Crispy Salt & Pepper Squid Gluten Free 4-9937

Warning. This crispy salt and pepper squid is extremely moreish and may cause fork fights at the dinner table. It is super easy to prepare with just a gluten free dusting of either tapioca flour (also known as arrowroot) or potato starch flour. Both work well. Tapioca results in a slightly thinner coating whilst potato starch delivers a little more crunch. You can even replace the flour with your favourite gluten free breadcrumb for an even thicker coating.

Cook just before serving to ensure the squid stays crisp and crunchy. A scattering of fresh mint and parsley at the end adds a beautiful fragrant freshness to the squid. Serve with homemade lime aioli and I guarantee these crispy bites of deliciousness will disappear in no time.

Crispy Salt & Pepper Squid Gluten Free 2-9897

Crispy Salt & Pepper Squid Gluten Free 1-9889

Crispy Salt & Pepper Squid Gluten Free 3-9927

4.8 from 4 reviews
Print
CRISPY SALT & PEPPER SQUID GLUTEN FREE
Recipe type: Sides & Snacks
Serves: Serves 5
 
Ingredients
  • 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 to fry*
  • Handful of fresh mint and parsley, finely chopped
  • Lemon wedges to serve

  • Good quality extra virgin olive oil has a smoke point between 200 - 210C, well above the 180C required for frying.
Instructions
  1. Combine the flour, salt and pepper in a shallow bowl.
  2. Dip squid in egg white, drip off excess. Coat squid well in flour, dust off excess.
  3. Heat oil in a large frypan until it reaches 180C. Fry squid for 1 - 2 minutes until crisp and drain on a wire rack instead of a paper towel to stop squid going soggy.
  4. Garnish with herbs and serve with lemon wedges.
3.5.3251

 

 

Filed Under: Dinner, Lunch, Recipes, Sides & Snacks Tagged With: appetizer, bessan, calamari, crispy, entree, gluten free, gluten free food blog, gluten free food blogger, herbs, kids, lunch, pepper, recipe, salt, seafood, snack, squid, sydney food blog, sydney food blogger, tapioca

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Comments

  1. Fiona says

    April 21, 2016 at 4:59 pm

    Hi this looks devine. Could i use plain flour? And i have never ever brought squid can you buy it like this or will i need to clean and score myself. Thanks.

    Reply
    • Helen Tzouganatos says

      April 26, 2016 at 10:09 pm

      Hi Fiona

      Sorry for the late reply I have just returned from an overseas holiday. Yes you could use plain flour. You can buy it clean but you will need to cut and score yourself as most fishmongers will not do this for you. Good luck!

      Reply
      • Estela says

        December 29, 2018 at 10:18 am

        Hi:
        I m very excited to try this recipe, is tapioca flour same than tapioca starch? Is Dijon mustard gluten free?
        Thank you 🙂

        Reply
        • Helen Tzouganatos says

          December 31, 2018 at 8:54 am

          Hi Estela

          You can use tapioca starch that is fine. Most Dijon mustard are gluten free just double check the ingredient list to be safe.

          Reply
  2. Trish says

    April 27, 2018 at 6:48 pm

    Ooooh yum, trying this soon!!

    Reply
  3. Andrea says

    April 10, 2020 at 10:34 am

    Hello can I use rice flour or cornflour to sub for the potato/ tapioca flour ??

    Reply
    • Helen Tzouganatos says

      April 10, 2020 at 5:48 pm

      Yes you can

      Reply
  4. Christy says

    May 10, 2020 at 3:39 pm

    We loved this! Thanks for the recipe.

    Reply
    • Helen Tzouganatos says

      May 10, 2020 at 7:06 pm

      Fantastic Christy.

      Reply
  5. Ange Kenos says

    May 16, 2020 at 10:50 pm

    Re scoring squid or any sea food issues… I grew up in Fish & Chip Shops and so long as someone gave notice, we always did what we could for them

    Reply
  6. Sonya says

    January 3, 2022 at 11:58 pm

    Loved this. Quick and easy and delicious! Used gf bread crumbs, so crunchy, just like the recipe said.

    Reply
  7. Ashley says

    May 26, 2022 at 3:11 pm

    Hi Helen! This looks amazing! Im going to try tonight. Can I ask will it work fine with frozen squid rings (defrosted first?) Thanks so much!!!

    Reply
    • Helen Tzouganatos says

      May 26, 2022 at 4:44 pm

      Yes it should.

      Reply
  8. Mandy says

    October 1, 2023 at 11:17 am

    Could I swap the egg for nut milk due to a dairy and egg allergy? Thank you

    Reply
    • Helen Tzouganatos says

      October 1, 2023 at 6:04 pm

      I would just try it without the egg. Hope this helps.

      Reply
  9. Athena says

    April 14, 2024 at 12:49 pm

    Since I tried this recipe in 2022 I never looked for another one. The calamari is so tasty and crispy!!

    Reply

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Helen Tzouganatos is a gluten free cookbook author, television host, food photographer and recipe developer.

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