Salt and Pepper Squid

Salt and Pepper Squid
Fishboxer Jan Cuthbertson from Grantown-on-Spey

Made with a crisp, spicy coating and hot, tender Scottish squid. Together they make a truly irresistible combination.


For the marinade:

  • 4 tbsp soy sauce
  • 4 tbsp of rice wine vinegar
  • 1 tsp white pepper powder
  • 1/2 tbsp minced garlic
  • 1/2 tsp Chinese 5-spice

For the rest:

  • 260g Squid
  • 2 egg yolks (beaten)
  • 200g sweet potato starch
  • 1L vegetable oil (for deep frying)
  • 200g straight-to-wok noodles
  • 3 spring onions
  • 150g beansprouts
  • 150g sugar snap peas 
  • 1 tbsp toasted sesame seed oil


  1. For the marinade, place the soy sauce, rice wine vinegar, white pepper powder, garlic and Chinese 5-spice into a bowl then mix well.
  2. Place the squid into the marinade and mix.
  3. Put the bowl of squid in the refrigerator for at least an hour, but no more than 4 hours.
  4. Take the bowl out of the fridge when ready.
  5. Coat the squid in the two beaten egg yolks.
  6. Now coat the squid in a thin layer of the sweet potato starch and set aside. The trick here is to use a very thin layer of starch and set the squid aside until the coating is wet through.
  7. Thinly slice the spring onions.
  8. In a wok (or similar) add 1 tablespoon of the vegetable oil and bring to a high heat.
  9. Add the remaining oil to your deep fat fryer and heat to 180c, ready for the squid
  10. Add the spring onions, beansprouts and sugar snap peas to the wok then stir-fry for 2 minutes, adding a little of the marinade to the veg.
  11. Add the straight-to-wok noodles to the vegetables and continue to stir-fry for a further 2 minutes, or until the noodles and vegetables are cooked.
  12. Place the squid in the deep fat fryer and cook until crispy and golden, or for approximately 3-4 minutes.
  13. Start to serve the noodles and vegetables on to your plates.
  14. Lightly drizzle the sesame oil over the noodles and vegetables - A little goes a long way here.
  15. Once the squid is ready, cover a plate with some kitchen roll and place the squid on top.
  16. Pat the squid dry with another piece of kitchen roll, removing any excess oil.
  17. Serve the squid on top of the stir-fry noodles and vegetables