Fish Market Favourite · Fried Squid
Salt and Pepper Squid
Photo: RegionVisitor90 / Wikimedia Commons · CC0 1.0
Sydney Fish Market sells its wholesale catch by Dutch auction: a computerised clock counts the price down until the first buyer bids, starting before dawn each weekday.
Rings of squid are dusted in salt, pepper and cornflour, flash-fried until the edges crisp, and served in a paper tray with lemon and chilli mayo. It's one of the most ordered dishes at Sydney's harbourside seafood halls, eaten standing at outdoor tables.
Why it's made this way: Sydney Fish Market's scale and daily auctions turned it into the city's default seafood-eating destination, and quick-fried, shareable dishes like salt and pepper squid became the natural fit for its grab-a-tray, eat-outside food hall format.
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