Squid Fritto with Aioli

Cook time 20 minutes
Servings 4


6 baby squid, cleaned
½ tsp white peppercorns
1½ tsp sea salt flakes
2 egg whites
1/2 cup rice flour
1/3 cup tapioca flour
1 long red chilli, sliced
½ a lemon, thinly sliced into rounds
Vegetable oil, for frying

For the aioli
½ cup whole egg mayonnaise
½ clove garlic, finely crushed
Juice of ½ a lemon
Salt and pepper

Squid Fritto with Aioli


Detach the tentacles from the body of the squid and discard the insides. Cut each squid down the body to open up. Cut diagonal lines at 5mm intervals halfway into the flesh itself, but try not to cut all the way through. Slice each squid into 5cm squares and cut the tentacles into about 5cm lengths.

Heat the peppercorns in a dry pan on a low heat for about 3-4 minutes until they become fragrant. Remove from the heat, let it cool and place in a mortar with the salt. Pound together until finely ground.

Heat the oil in a pot to 180°C.

Place the egg whites in a bowl. Whisk well, and then add squid, lemon and chilli. Combine the flours in another bowl and lightly dust squid pieces, lemon and chilli in the flour mix, shaking off any excess.

Add the battered squid, lemon and chilli to the hot oil. Fry in batches and make sure the oil has reached the correct temperature again before adding more. Cook for about three minutes until a crust forms. Remove with a slotted spoon and drain on paper towel. Sprinkle over the salt and pepper.

To make the aioli, whisk the mayonnaise together with the crushed garlic, lemon juice and seasoning. Serve together along with the lemon and chilli as a garnish.