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Sweet and Sour Salt and Pepper Squid

Sweet and Sour Salt and Pepper Squid


Your standard salt and pepper squid is a thing of the past; adding crunchy, crispy herbs and a touch of chilli is what sets this dish apart.

Serves 8

For the sweet and sour ponzu marinade:

  • 100g rice vinegar
  • 10g soy sauce
  • 5 lemons, juiced
  • 70g sugar
  • 5g sea salt
  • ¾ inch square piece konbu

Stir together all ingredients in a small bowl
Let stand overnight then strain

For the squid:

  • 500g baby squid
  • Flour for dusting
  • Vegetable oil for frying
  • Salt and pepper to season


  1. Clean the squid by removing the skin and the sack inside the tube, or ask your fishmonger to prepare
  2. Wash properly to make sure there is no grit
  3. With the tentacles, remove the beak, which is the little black circle in the middle under the tentacles, by gently squeezing
  4. Cut the squid in rough, uneven pieces
  5. Pour ¾ of the marinade over and let stand for 10 minutes
  6. Shake off marinade
  7. Dust in flour and deep dry
  8. Season with salt and fresh pepper and pour the rest of the marinade over

To serve:

  • Bunch of coriander
  • 1 red chilli, sliced
  • Oil for frying

Chop the herbs and chilli then fry in hot oil for 5 seconds until crispy