Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Squid
Aioli
Garnish
Method
Preparing the Squid
Clean and Slice the Squid
Ensure the squid is cleaned properly. Slice the squid into rings, about 1 cm thick.
Prepare the Coating
In a bowl, mix the corn flour, rice flour, salt, and black pepper until well combined.
Frying the Squid
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil to 180°C (350°F).
Coat the Squid
Take the squid rings and dredge them in the flour mixture until evenly coated.
Fry the Squid
Carefully place the coated squid into the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy.
Drain Excess Oil
Once fried, remove the squid using a slotted spoon and place on paper towels to drain excess oil.
Making the Aioli
Prepare the Aioli
In a bowl, combine mayonnaise, minced garlic, and lemon juice. Mix well until smooth.
Season the Aioli
Add salt and black pepper to taste. Adjust seasoning according to preference.
Serving
Plate the Dish
Serve the crispy salt and pepper squid on a plate. Accompany with aioli and lime wedges on the side.