Fish Shack Salt & Pepper

Recipe by Brendon and Gerard from the Fish Shack


  • Spice mix
  • 1 tbs cardamom pods
  • 3 whole or 1 tsp ground star anise
  • 1 stick or 1 tsp cinnamon
  • 1 tbs caraway seeds
  • 1 tsp cloves
  • 1 tbs sweet paprika
  • 1 tsp whole peppercorns (Sichuan or black)
  • 3 dry chillis
  • 3 tbs sea salt

This spice mix will make enough for multiple squid servings. It can also be dusted on grilled fish or tempura seafood.


  • 700-800 grams squid tubes
  • Rice flour for dusting
  • Oil for deep-frying


– Grind spices to a fine powder using a mortar and pestle or spice grinder.
– Clean squid tubes and then slice from top to bottom to open the tubes. Score the inside of the squid tube on the diagonal with a sharp knife (do not cut through the squid). Cut scored squid into pieces approximately 4-5 cms squared. Lightly dust squid in rice flour and set aside.
– Heat oil to 180-190 degrees. Once oil is hot enough it will look clear and still (test by dropping a cube of bread into it; it should cook golden brown in about 30 seconds). Carefully place squid into the oil and cook for approximately 2 minutes, until squid is lightly browned. Remove from oil and drain on paper towel.
– Dust with mixed spice and serve with fresh lemon and aoili.

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