Squid and calamari are abundant, and they replenish their stocks quickly. Choose to eat Australian caught Gould’s Squid from the Commonwealth Southern Squid Jig Fishery and Southern Calamari as they are a sustainable option.






Skill level

Average: 4.5 (1 vote)


  • 400 g Australian squid or calamari tubes, cleaned
  • 50 g (about) self-raising flour
  • 50 g (about) tapioca or potato flour
  • 500 ml (2 cups) vegetable oil, for deep-frying
  • 6-7 small red chillies, finely sliced
  • 5 eschalots, peeled and sliced
  • 20 basil leaves
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut the squid along one side so that it unfolds into a flat sheet. Cut this into rough triangles with sides measuring 4-5 cm. Using a sharp knife, score the inside (make sure it’s the inside, which is softer, while the outside holds the squid together) of each triangle with very fine lines running parallel to each other, then turn the piece at an angle and score it again, producing a finely criss-crossed pattern.

Mix the flour together with about ½ tsp salt. Dust the squid liberally with the seasoned flour (toss it with the flour in a small plastic bag, if you like).

Heat the oil in a wok over high heat until hot and quickly fry the chillies. Add the eschalot and squid and cook until the squid begins to curl and turns opaque, 30-60 seconds. Toss in the basil at the last second and stir a couple of times until wilted.

Remove with a slotted spoon and drain on paper towel. Sprinkle liberally with sea salt flakes and serve with lemon wedges.


This recipe is from Matthew Evans's documentary What's the Catch.