Lemon pepper squid

Lemon pepper squid

Serving size: Serves 4
Cooking time: Less than 30 minutes
Favourite flavours: Seafood
Season: All year round


500g (1 pound) squid hoods
1/2 cup (75g) plain (all-purpose) flour
2 tablespoons lemon pepper
2 teaspoons dried rigani
1 teaspoon coarse cooking salt (kosher salt)
peanut oil, for deep-frying
1 tablespoon coarsely chopped fresh
flat-leaf parsley


1 Cut squid down centre to open out; score inside in diagonal pattern then cut into thick strips.

2 Combine flour, lemon pepper, rigani and salt in large bowl; add squid, toss to coat in mixture, shake away excess.

3 Heat oil in medium saucepan; deep-fry squid, in batches, until tender. Drain on absorbent paper. Serve sprinkled with parsley and with lemon wedges.

nutritional count per serving 8.1g total fat (1.7g saturated fat); 953kJ (228 cal); 14.4g carbohydrate; 23.3g protein; 1.7g fibre

Serving Suggestion: Serve with lemon wedges.

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