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Salt and Pepper Squid

Salt and Pepper Squid

Squid, coated in a spiced flour of just salt and pepper, then shallow fried in cast iron. This very simple dish is absolutely delicious.

I first had this with our friends Carlos and Nicki on a villa holiday to Spain. Over there the seafood is so, so cheap that we would have these and whitebate practically every day. 

You can serve the squid rings with a squeeze of lemon or some sweet chilli dipping sauce. Both are lovely.

Cooking surfaces

BBQ Temperature


  • 2 squid hoods, cleaned
  • 3 tsp ground black pepper
  • 3 tsp Maldon Salt
  • 5 tbsp plain flour
  • 3 tbsp olive oil 
  • 1 lemon
  • Sweet chilli dipping sauce


  1. Setup your Egg for a direct cook with just the stainless steel grid above the coals. Set the Egg to 200°C.
  2. Add your cast iron skillet to the Egg and allow to warm through.
  3. Wash your squid in cold water before chopping across the hoods to create squid rings. I like to cut them so that the profile of the ring is about square. 
  4. Mix your salt, pepper and flour in a small bowl. 
  5. Add the olive oil to your cast iron skillet to heat up.
  6. Take small handfulls of the squid and drop into the flour and tumble, coating the squid. 
  7. Knock off excess flour before transferring to the skillet and frying. 
  8. Repeat this process until all your squid is in the skillet. 
  9. Leave to cook for about 2 minutes before turning and cooking on the other side. 
  10. Serve with lemon wedges and sweet chilli dipping sauce.