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Salt and Pepper Calamari Bites

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“The DH and I love salt and pepper squid or calamari and this one from Australian BH&G Diabetic Living looks to be right up our alley - we usually only cook this type of dish when we have caught fresh squid, so saving here for when the time comes. Please note that nutrition count will be way out as the oil is for deep frying and obviously won't be ingested. Serving size of 8 is based on 3 pieces per person.”

Ingredients Nutrition

  • 750 ml canola oil (3 cups for frying)
  • 2 tablespoons rice flour
  • 12 teaspoon sea salt (finely crushed)
  • 12 teaspoon white pepper (freshly ground)
  • 500 g baby calamari (fresh whole or 250g cleaned tubes)
  • 2 lemons (cut into small wedges to serve)


  1. Pour the oil into a large saucepan and place a thermometer (for deep frying) in the oil, making sure it does not touch the bottom of the pan and heat of medium until the temperature reaches 180°C.
  2. Clean calamari till you only have the tubes left and then halve lengthways and score inner flesh in a crisscross pattern, then cut into 5cm pieces.
  3. Meanwhile line a large tray with paper town and put the rice flour, salt and pepper in a large shallow dish and stir well.
  4. Coat half the calamari pieces in the flour mixture, shaking off any excess.
  5. Carefully add to the hot oil and cook for 30 seconds or until the calamari is light golden brown and transfer to the tray, repeat with the remaining calamari pieces.
  6. Insert toothpicks into the calamari pieces to serve with the lemon wedges.

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