If you go into any bistro style cafe or pub in Australia you’re bound to find Salt & Pepper Calamari (or otherwise known as Squid) on the menu. I had one lonely old piece of raw fish in the fridge and wanted to make it a bit interesting so decided to make Salt & Pepper Fish.

This really is a quick and delicious way to serve fish. One piece goes a long way, as you can see in the photos. Two large pieces of fish would definitely feed a family of four with ease or you could cut into long goujons and serve as canapes for a party. It’s salty and a little bit spicy but you can control just how much pepper you use.

First cut your fish into pieces.

Add flour, salt, cracked black pepper, garlic powder and paprika.

You can use a plastic ziplock bag to put all the flour in and toss the fish that way. There’s less mess but my fish was a little fragile so I decided to do it in a bowl. Just make sure the fish is completely coated with the spiced flour mixture.

Heat olive oil in a shallow pan over moderate heat and fry fish until golden and cooked through. Be careful not to have the oil too hot or the outside will burn and the fish won’t be cooked inside.

Drain on absorbent paper and keep warm in a low oven or serve immediately.

Cooking the fish this way is quick, the fish stays moist and the pepper gives it a real bite. You can of course do this with calamari (squid), chicken, prawns or just about any other kind of meat. Serve with traditional hot chips and a side salad if desired.

Recipe

• 1 fresh fish fillet (this served 2 adults)
• 1/2 cup plain flour
• 1 tbs cracked black pepper (more or less to taste)
• 1 tbs salt flakes
• 1 tbs garlic powder
• 1 tbs paprika
• olive oil for deep frying

1. Cut fish into smaller pieces.
2. In a bowl, combine flour, black pepper, salt flakes, garlic powder and paprika and mix well.
3. Add fish and toss well to coat.
4. Heat oil in a pan and over moderate heat, fry fish each side until golden brown and cooked through (approx 5 mins depending on the thickness of the fish).
5. Drain well on absorbent paper.
6. Keep warm in a low oven or serve immediately with a chips and a side salad or Asian style vegetables and noodles.