Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Traditional Pan Fried Squid

Pan-Fried-Squid3Makes 4-6 servings


  • 4 lbs med-lg Atlantic squid (cleaned)
  • 4 tbsp pork fat
  • 1 lg onion, sm chopped
  • 2 lbs cooked sm red & white potatoes, cut in halves
  • 1½ cups large bread crumbs
  • Salt & pepper
  • Parsley sprigs (for garnish)


In lightly salted water, bring squid to a boil (including fins & tentacles) and simmer for 1–1½ hours or until tender. Cooked squid easily breaks when a fork is inserted. Cut up squid in pieces and set aside.  In a skillet, med heat, sauté onion in pork fat until golden brown. Add squid, bread crumbs and potatoes. Season to taste. Toss until heated throughout. Serve piping hot, garnish pork fat & onions with scrunchions.

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