Always a winner with the whole family, chilli squid is quick, easy and delicious!


  • 6 medium squid hoods
  • ¼ cup sea salt flakes
  • 1 – 2 tablespoons chilli powder
  • 1 ½ cups tapioca starch or cornflour
  • 2 egg whites, lightly beaten
  • lime wedges, to serve


To add some more kick to the chili squid, lightly season with some black pepper.


  1. Clean squid and halve lengthways. Score insides in crosshatch pattern and then cut into 5 cm strips.
  2. Crush salt slightly and combine with chilli and tapioca starch.
  3. Heat oil to 190°C. Dip squid into egg whites then into chilli mixture and shake off excess.
  4. Deep fry squid in batches for about 45 seconds. Serve with lime wedges

Appliances you may need

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