Salt & Pepper Squid


450g baby or medium squid

2 tbsps rice flour or corn flour

2 tbsps coarse salt

1 tbsp freshly ground black pepper

2 limes (halved)

Vegetable or sesame oil for frying



Prepare the squid – clean inside out and remove the skin. Slice the squid into rings and pat them dry. Place it on a dish.

Mix salt and pepper with flour and tip it onto the squid and toss well, making sure it is fairly evenly coated.

Heat enough oil in a wok or heavy-based saucepan for deep-frying.

Cook squid in batches until the rings turn crisp and golden. Drain on a kitchen towel.

Serve as a finger food with a lime to squeeze over it and pair with the Survivor Sauvignon Blanc. It can also be served with noodles or rice. Add fresh green herbs as garnish.

Serves: 4

Cooking time: 10 min.

Difficulty: Easy

Pairs well with Survivor Sauvignon Blanc.