Deep-Fried Squid with Garlic & Peppercorns

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

I know I keep saying this but I DO love this dish, and it IS one of my favourites, it really is! I like to serve it with Nam Jim — the lime, chilli and squid are a match made in heaven.


  • 350 g (12 oz) squid, cleaned
  • 1 tablespoon fish sauce


To prepare the squid, cut off the tentacles, and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern, then slice lengthways into 2 cm (¾ inch