Gluten free salt and pepper squid with lime dip
Crunchy, peppery squid with chilli and spring onion, served with a zingy lime dip.
- Time25 min
- LevelMedium
- Costabout £2.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Slice the squid tubes into rings and pat very dry with kitchen paper.
- 2
Mix the cornflour, rice flour, white pepper, crushed peppercorns and salt in a bowl.
- 3
Stir the mayonnaise with the lime zest and juice to make the dip.
- 4
Heat the oil in a deep pan to 180C, or until a cube of bread browns in 20 seconds.
3 min - 5
Toss a handful of squid in the flour mix and fry for 2 minutes until pale golden. Drain on paper. Repeat in 3 batches.
2 min - 6
Return all the squid to the empty pan with the chilli and spring onion for 30 seconds. Serve at once with the dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.