1/3 cup (50g) cornflour
1/3 cup (50g) plain flour
Sunflower oil, to deep-fry
500g whole squid, cleaned, tubes cut into 1cm rings, tentacles left whole (or halved if large)
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 garlic clove, finely grated
Pinch of sea salt flakes
Lemon wedges, to serve


1. Combine flours in a bowl and season well
2. Half-fill deep-fryer or large saucepan with sunflower oil and heat to 180°C 
3. Work in batches add handful of squid rings and tentacles to flour mixture
4. Coat thoroughly place batches in sieve and shake excess flour back into bowl
5. Once squid is coated in flour mixture, working in batches and deep-fry
6. Turning halfway, for 2-3 minutes or until golden and crisp
7. Remove with a slotted spoon, drain on paper towel and sprinkle with salt flakes
8. Keep warm. Repeat with remaining squid
9. To make the dressing, combine olive oil, parsley and garlic in a bowl
10. To serve, heap the squid into a large bowl and spoon over dressing
11. Serve with lemon wedges


fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!