Crispy squid with Szechuan pepper and lemon mayo matched with SOHO White Collection Sauvignon Blanc 2013

Ingredients - serves two

  • 3 Squid tubes, scored and cut into triangles
  • Corn flour to dust
  • Canola oil
  • Sea Salt
  • 2 Limes, 1 sliced, 1 zest
  • 1 Red chilli, fine dice
  • ½ Spring onion, sliced
  • ½ tsp. Szechuan pepper ground
  • ¼ Cup Mayonnaise
  • 1 Lemon juiced
  • Fresh coriander

Master tip:

Score the squid well, this will help with tenderizing and curling up when cooking. If you don’t have a deep fryer you can use ½ cup of oil and a wok for the 1st fry, but just be careful using that amount of hot oil.


  1. Dry off the squid then dust in the corn flour, shake off any excess then deep-fry at 180 degrees for 30-40 seconds until crispy.
  2.  Drain well on a paper towel.
  3.  Heat a little olive oil in a pan and add in chilli, when fragrant, add in the squid.
  4. Fry until nice and crispy.
  5. Season with sea salt, Szechuan pepper and lime zest.
  6. Combine the lemon juice and mayonnaise.
  7. Serve on the side with lime wedges and fresh coriander.

Josh Emett Master Match Horizontal Rule