Salt and Pepper Squid With Cucumber Salad: A Taste of Coastal Australia

I remember the first time I tasted properly cooked squid. It was at a small beachside cafe in Queensland, Australia. The air was thick with the scent of salt and sunscreen, and the simple, elegant plate of lightly fried squid, paired with a vibrant cucumber salad, was an absolute revelation. Gone was the rubbery texture I’d encountered before; this was tender, flavorful, and utterly addictive. It was the perfect embodiment of relaxed, coastal dining, and it’s a memory – and a flavor – I’ve been chasing ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Pescatarian, Gluten-Free (depending on soy sauce used)

Ingredients

For the Salt and Pepper Squid:

• 500g squid, cleaned hoods only
• ½ teaspoon cracked black pepper
• 1 teaspoon sea salt
• ½ teaspoon lemon pepper seasoning
• 1 tablespoon peanut oil

For the Cucumber Salad:

• 1 Lebanese cucumber, sliced thinly (about 130 grams)
• 2 green onions, sliced thinly (also known as spring onions)
• 250g cherry tomatoes, halved
• ⅓ cup roasted peanuts, chopped coarsely
• ½ cup fresh mint leaves, loosely packed
• 1 tablespoon red wine vinegar
• 1 tablespoon peanut oil

Equipment Needed

• Wok or large frying pan
• Small, sharp knife
• Medium-sized bowl

Instructions

1. Begin by preparing the squid. Cut each squid hood along one side and open it out flat. This will allow you to score the inside easily.

2. Using a small, sharp knife, score the inside of the squid hoods in a diagonal pattern. Make sure you don’t cut all the way through; you want to create a texture that will help the squid curl during cooking and absorb the seasoning.

3. Cut each squid hood into eight pieces, ensuring they’re roughly the same size for even cooking.

4. In a bowl, sprinkle the prepared squid with the cracked black pepper, sea salt, and lemon pepper seasoning. Toss well to ensure each piece is evenly coated.

5. Now, prepare the cucumber salad. In a medium bowl, combine the sliced cucumber, sliced green onions, halved cherry tomatoes, chopped roasted peanuts, and fresh mint leaves.

6. In a separate small bowl, whisk together the red wine vinegar and peanut oil to create the dressing.

7. Just before serving, add the vinegar and oil dressing to the cucumber salad and toss gently to combine.

8. Heat the peanut oil in a wok or large frying pan over high heat. The pan should be very hot before you add the squid.

9. Stir-fry the seasoned squid in batches. Don’t overcrowd the pan, as this will lower the temperature and result in steamed, rather than crispy, squid. Stir-fry each batch until the squid curls up and is just cooked through. This should only take a minute or two per batch. Overcooking will make the squid tough.

10. Immediately serve the stir-fried squid hot, alongside the prepared cucumber salad. The contrasting temperatures and textures are what make this dish so appealing.

Expert Tips & Tricks

• Scoring is Key: Don’t skip the scoring step! It’s essential for both texture and even cooking. The diagonal cuts create pockets for the seasoning and allow the squid to curl beautifully.
• Hot Pan, Quick Cook: A screaming hot pan is crucial for achieving that desirable lightly crispy texture. The squid should cook quickly to prevent it from becoming rubbery.
• Don’t Overcrowd: Work in batches to avoid steaming the squid. Overcrowding lowers the pan temperature and results in a less-than-ideal texture.
• Spice it Up: If you enjoy a bit of heat, add a pinch of chili flakes to the squid seasoning.
• Prepare the Salad Ahead: The cucumber salad can be prepped ahead of time, but wait to add the dressing until just before serving to prevent the cucumber from becoming soggy.

Serving & Storage Suggestions

This Salt and Pepper Squid with Cucumber Salad is best served immediately, while the squid is hot and the salad is fresh and crisp. The contrast between the warm, savory squid and the cool, refreshing salad is a delight.

If you have leftovers, store the squid and salad separately in airtight containers in the refrigerator. The squid is best consumed within 1-2 days, but it will lose some of its crispness upon reheating. You can reheat the squid in a dry pan over medium heat or in a microwave, but be careful not to overcook it. The cucumber salad is best eaten within a day or two as well.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	290mg	97%
Sodium	800mg	33%
Total Carbohydrate	16g	6%
Dietary Fiber	4g	15%
Sugars	5g	–
Protein	26g	52%

Variations & Substitutions

• Gluten-Free: To make this dish completely gluten-free, ensure that your lemon pepper seasoning and red wine vinegar are gluten-free. Many soy sauce substitutes like tamari are gluten free and can be used as an alternative seasoning.
• Vegetarian Option: While you can’t substitute the squid with a direct vegetarian alternative, you could use large, firm mushrooms, like king oyster mushrooms, sliced and scored in a similar way. Toss with the same seasoning and stir-fry for a vegetarian version of the dish.
• Different Nuts: If you’re not a fan of peanuts, try using cashews, almonds, or macadamia nuts in the cucumber salad.
• Herb Variations: Experiment with different herbs in the cucumber salad. Cilantro or Thai basil can add a different flavor profile.
• Citrus Twist: Add a squeeze of lime juice to the cucumber salad dressing for a zesty twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen squid for this recipe?
A: Yes, you can use frozen squid, but make sure to thaw it completely before cooking. Pat it dry with paper towels to remove excess moisture, which will help it crisp up in the pan.

Q: How do I clean squid properly?
A: To clean squid, gently pull the head and tentacles away from the body. Remove the transparent quill inside the body. Rinse the body cavity thoroughly. You can peel off the outer membrane if desired.

Q: What if I don’t have lemon pepper seasoning?
A: If you don’t have lemon pepper seasoning, you can create your own by combining lemon zest, black pepper, and a pinch of salt.

Q: Can I grill the squid instead of stir-frying it?
A: Yes, you can grill the squid. Marinate it in the seasoning for a short time and grill over high heat for just a minute or two per side, until cooked through.

Q: Is it possible to prepare the salt and pepper squid in an air fryer?
A: Yes, it is! Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil, then place the seasoned squid in a single layer. Cook for 5-7 minutes, flipping halfway through, until the squid is cooked and slightly crispy.

Final Thoughts

This Salt and Pepper Squid with Cucumber Salad is more than just a recipe; it’s a taste of sunshine, salty air, and carefree days. The combination of the crispy, savory squid and the refreshing cucumber salad is a true delight. Don’t be intimidated by working with squid – with a few simple steps, you can create a restaurant-quality dish in your own kitchen. I encourage you to give this recipe a try, experiment with different variations, and share your creations with friends and family. Serve it with a crisp, dry white wine or a cold beer for the ultimate coastal dining experience. Bon appétit!