Salt, Chilli & Thyme Baby Squid with Farraday's Habanero Relish

Learn to prepare and cook your squid with this super quick and simple recipe that packs a punch!

This recipe will make enough for 2 starter sized dishes or perfect as a sharing side! Preparation time: 15 minutes, Cooking time: 5 minutes.


  • 1ltr vegetable oil, for frying

  • 300g baby squid, cleaned

  • 1 red chilli, sliced

  • 75g plain flour

  • 50g cornflour

  • ½tsp cayenne pepper

  • ½tsp chilli flakes

  • ½tsp rock salt

  • ½tsp cracked black pepper

  • 2 sprigs of fresh thyme

  • 1 Jar of Farraday's Habanero Relish


  1. Pre-heat your deep fat fryer to 170°C (alternatively, you can heat your oil on a medium heat in a pan on the hob - ensure the pan is not filled to the top, leave at least a 2 inch gap, heat to 170°C - if you're unable to accurately measure the temperature, heat for 5 minutes and try a small bit of squid once prepared to test the oil. It is hot enough when the squid floats and has bubbles rapidly forming around it ).

To prepare your squid:

First, disconnect the tentacles from the body and gently remove the cartilage (this should come away easily, but ensure it is all out). Place the tentacle part to one side.

Next, remove the wings of the squid, then rinse under the tap and place to one side.

Pick up the other half of your squid and remove the tentacles ready for preparation. To do this, cut along, just above the tentacles, (see picture) and discard the top section.

Turn your tentacles over so that they're facing up, and squeeze the base to push the beak out through the hole in the centre. Discard the beak.

Carefully slice the tube horizontally around 1cm in thinkness and leave the tentacles whole.

Cooking the squid:

  1. In a clean bowl, combine all of your dry ingredients together.

  2. Separate your squid into four equal piles, using your dry mixture, flour one pile of squid at a time (this will make sure it doesn't all clump together as you toss it in the bowl). Keep these piles afterwards too ready for frying in batches.

  3. Once you have floured all of your squid, it is time to fry. Take one batch and carefully place it into the fryer. It will cook quickly. After 3 minutes (or until golden and crispy), remove from the fryer and drain on a piece of kitchen towel. Repeat this for 2 more batches.

  4. With your last batch of squid, fry for the same amount of time as the others, but 30 seconds before it is time to come out, add in the sliced chilli and fresh thyme before draining on kitchen towel.

  5. Serve with a generous spoonful of Farraday's Habanero Relish and tuck in!