Gluten Free Salt n Pepper Squid

JUMP TO RECIPE

Gluten Free Salt n Pepper Squid is one of my favourite dishes to eat. I always order this dish when eating out to taste the difference in making this recipe. Being gluten free, in this case, is a benefit as there is no thick flour coating leaving you feeling heavy after indulging.

My Gluten Free Salt n Pepper Squid is crispy, golden, and bursting with flavour. This gluten-free version delivers all the crunch and savory satisfaction without any compromise. Using rice flour for a light, crisp coating, and just the right amount of seasoning, this recipe keeps things simple, delicious, and safe for those avoiding gluten.

Whether you’re cooking for a crowd or just treating yourself, this dish is quick to prepare, impressive to serve, and totally addictive. Paired with fresh lemon, herbs, and maybe a spicy dipping sauce on the side, it’s seafood at its finest—done your way.

Why You’ll Love This Recipe

I love this recipe because I could honestly eat this for breakfast, lunch and dinner! Crunchy on the outside, soft on the inside and delicious with a glass of wine! Maybe not for breakfast!

Ingredients

Squid: cleaned squid (tubes & tentacles), scored and cut into rings or bite-sized pieces
Egg whites: lightly whisked
Rice Flour: I love rice flour as it makes the texture super crunchy
Olive oil: for frying
Lemon: A squeeze at the end is all you need

It is incredible how three simple ingredients can create a delicious snack or meal within minutes!

Instructions

In a shallow bowl or zip-lock bag, combine rice flour, sea salt and pepper.
Dip squid pieces in egg white (letting excess drip off), then toss in the flour‑salt‑pepper mixture until fully coated. Shake off any extra.
Preheat oil in a deep pan to around 180 °C (375 °F). You can test with a thermometer—or drop in a small piece of bread: it should brown in ~10 s.
Working in batches to avoid overcrowding, fry squid for 1–3 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack—this keeps them crunchy.
Immediately sprinkle with salt (plus chopped herbs if you like) and a squeeze of lemon. Serve hot with extra lemon wedges

Frequently Asked Questions

Can I use other gluten free flours?

Of course. Tapioca or potato flour is a good option

Can I use other oils to deep fry?

For your health, no! Olive oil is definitely the best option

What herbs would you suggest to add at the end?

Chopped mint or dill are my picks!