As a charity MCS relies on your generous support


MCS Home

Good Fish Guide

Fish of the month recipe for Squid, Atlantic or European

Spicy Pepper Squid

 Spicy Pepper Squid This squid recipe is straight forward and delicious.


400 grams of sustainable squid tubes
1 teaspoon of sea salt
1 teaspoon of black pepper
2 tablespoon of coriander
2 red chillies, one thinly sliced
1 tablespoon of sesame oil
4 garlic cloves
3 tablespoons soy sauce
2 tablespoon cornflour or potato starch
1 spring onion thinly sliced
1 lemon cut into wedges
Vegetable oil for deep frying

Serves 4


Slice the squid tube in half lengthwise, then gently score along the inside of the squid a neat, crisscross pattern all over the squid half. Be careful not to cut through the squid then cut the squid into 1 inch squares. Repeat with the remaining squid. Place the diced squid into a container. Wash and dry the coriander leaves and then remove the stalks. Finely chop the coriander and add to the squid. Slice 1 red chilli in half lengthwise, remove the seeds with the back of the knife and then finely chop. Add this to the squid. Peel and crush the garlic cloves and then finely chop and add to the squid bow. Next add the sea salt, black pepper, sesame oil and soy sauce to the squid and mix it well. Cover the container and leave the squid to marinade in fridge for at least 2 hours.


Place the vegetable oil into a heavy based pan and bring it up to high temperature being careful and watching to ensure it does not start to smoke. Place the cornflour or potato starch into a container and then add a handful of squid one piece at a time ensuring it is well coated, dust off the excess flour. Add them to the oil and deep fry for 3 minutes or until crisp and slightly coloured using tongs or a spoon to separate each piece. Remove the squid from the oil and drain. Cook the remaining squid. Place the squid on to the serving plate, neatly piles high, then garnish with the thinly sliced red chilli, spring onion and lemon wedges.

Back to fish calendar Download the goodfishguide

Return to top of the page Return to top

Mike Lewis

Mike Lewis

Mike discovered his life passion when he moved to work in a South East Asian restaurant group quite early in his career and his love affair with Asian food began. Approached by YO! Sushi to open its first store outside of London in Manchester, Mike quickly moved up the ranks and became the Executive Chef overseeing the menus and purchasing for their 100 restaurants across the globe. Mike literally lives and breathes Japanese food and immerses himself into the food and culture frequently visiting Japan to source the latest ingredients. As Executive Chef at YO! Sushi he has helped make Japanese food accessible in the UK. The menu has expanded from 40 dishes in 1997 when it first opened to a highly detailed and broad selection which delights over 6 million people a year. What excites Mike is how you take the flavours of Japan and introduce them to a British palate. Mikes aim is to showcase the very best culinary delights, innovations and new tastes that Japan has to offer, constantly experimenting with new flavours and creating new dishes. Mike has won multiple industry awards from an Acorn Award, Menu Innovation Awards and New Limited Time Menu Awards.

My connection with seafood

I have spent 14 years in the kitchens at YO! Sushi, during this time seafood has become a very important part of my life. I am constantly inspired by the flavours of the ocean and am always looking to introduce our customers to new, exciting varieties of seafood. Salmon and tuna are our most popular fish, but by introducing new species like mackerel, octopus and amaebi we have encouraged our customers to be more experimental and make the most of the diverse seafood we have to offer.

Why sustainability is important to me

We are committed to sourcing our seafood responsibly as our entire business is built on seafood, so securing the future of fish stocks is incredibly important to us. We ensure that all seafood sold at YO! Sushi is sustainably sourced by working with a fish supplier who do not sell any species which are endangered and would never include bluefin tuna on our menu. Our supplier works with government authorities, NGOs, charities and wildlife groups to ensure fishing is sustainable and to prevent illegal, unregulated fishing, which helps to preserve fish stocks for future generations. logo

The MCS website uses 'Cookies' to enhance your web experience. Please read our data and cookie policy.
If you do not wish to use cookies please read how to disable cookies. Don't show this message again