• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Ellie’s Salt and Pepper Squid

Recipe sourced from Masterchef Magazine July 2011 - Serves 4 as a light meal


4 tubes squid or calamari
1 cup cornflour
2 tablespoons seas salt flakes
2 tablespoons freshly cracked black pepper

grape seed oil, to deep-fry
lemon wedges to serve



Using a sharp knife, cut squid in half lengthwise, then cut each half into 5cm pieces. Score the inside of each piece in a crisscross pattern; this will allow squid to cook quickly and curl. Place squid, cornflour, salt and pepper in a large bowl, and toss to combine.

Fill a deep-fryer or large saucepan one-third full with grape seed oil and heat over medium heat to 180˚C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, shake excess cornflour mixture from squid, then gently drop into oil. Fry for 1 minute or until crisp and golden. Remove with a slotted spoon and drain on paper towel.

Divide squid among plates. Serve with your favourite mayonnaise, lemon wedges and a glass of Pfeiffer Riesling.

**For variation, substitute prawns for the squid. Or, add ½ teaspoon Chinese five-spice to the cornflour mixture"

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