Salt and Pepper Squid

Discover the secrets of cooking crunchy, crispy restaurant-style Salt and Pepper Squid in your own kitchen! Replace the all-purpose flour with cornstarch for a gluten-free version. This recipe yields 4 servings for an appetizer. However, my husband and I devoured everything in one sitting, and I wouldn’t be surprised if you finish it all by yourself.

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Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 4

Carbohydrate 28.7261608715569 g
Cholesterol 0 mg
Fat 246.123231980656 g
Fiber 6.33137482017379 g
Protein 2.69037917006249 g
Saturated Fat 18.1869725232315 g
Serving Size 1 1 serving (492g)
Sodium 9.55600001548641 mg
Sugar 22.3947860513831 g
Trans Fat 3.23976250401841 g
Calories 2267 calories

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Step-by-step

Rinse squid with running water and drain.
Slice the cap into 1/3-inch (1 cm) rings and leave the tentacles in one piece. If you use larger squid, you can slice the tentacles into 2-inch (4 cm) bite-size pieces.
Transfer everything into a big bowl and add marinate ingredients. Mix thoroughly by hand. Marinate in the fridge for at least 15 minutes to up to 1 hour.
Meanwhile, mix all the ingredients for the dry coating in a big bowl.
When you’re ready to cook, add 2 to 3 inches (5 to 7 cm) oil in a medium-size deep pot. Heat over medium-high heat until the oil reaches 375 to 400 degrees F (190 to 200°C). If you do not have a thermometer, place a clean bamboo chopstick into the oil. You should see small bubbles rapidly form around the chopstick. Turn to medium heat.
While heating up the oil, set up the deep fry station by placing a large wire rack on a big tray. Or you can use a few plates instead.
Drain the squid and discard the liquid. Transfer half of the coating and half of the squid into a large ziplock bag. Shake the bag to coat the squid well. Then transfer everything into a big bowl.
Separate the squid pieces and place them on a large spider sieve or slotted spoon. Lower into the hot oil. Add in small batches at a time so your pot won’t become crowded. Fry until the squid turns golden brown, 2 to 3 minutes. Transfer to the prepared wire rack. Continue to cook the remaining batches using the same method.
(Optional) If you want to present the dish like in a restaurant, fry basil leaves and chili peppers for garnish. Dry them thoroughly and lower them into the oil using a sieve. This step might cause splatter since the basil contains a lot of liquid. Fry for 30 seconds, or until the basil leaves turn dark and crispy. Transfer to a plate to cool.
Serve the squid hot with lemon wedges on the side. You can also serve sauces such as mayonnaise, ketchup, Sriracha, and/or mustard if you prefer.

My Unexpected Culinary Adventure: Mastering Salt and Pepper Squid

As a busy working mom, finding time for elaborate cooking is a luxury I rarely afford myself. My weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending laundry pile. So, when I stumbled upon a recipe for Salt and Pepper Squid, I was hesitant. Squid? Deep frying? It seemed far too complicated for my already packed schedule. However, the picture was so enticing – crispy, golden-brown squid, perfectly seasoned, promising a taste of a restaurant-quality meal without the restaurant price tag – that I couldn’t resist the challenge. This wasn't just any recipe; it was a promise of a delicious shortcut to a satisfying meal, something I desperately needed amidst the chaos of everyday life. The thought of impressing my family with a dish they'd normally only find in fancy restaurants fuelled my ambition even further.

What surprised me most was the simplicity of the process. The initial marinade, a simple blend of garlic, ginger, and seasonings, infused the squid with incredible flavor. Then came the magic of the double coating, giving the squid an extra layer of crunch that made it irresistible. The deep frying part, while initially daunting, proved surprisingly straightforward. The recipe's detailed instructions and clever suggestions – like using a wire rack to drain excess oil – made the whole process surprisingly efficient and mess-free. The end result far surpassed my expectations. The squid was perfectly crisp, tender inside, and absolutely bursting with flavor. My family, usually skeptical of my culinary experiments, was speechless. Even my teenage son, a self-proclaimed picky eater, asked for seconds, a testament to the dish's undeniable appeal. That night, surrounded by the happy sounds of contented family members, I realized this wasn't just a meal; it was a victory. A victory over a hectic schedule, a victory over self-doubt, and a victory over the notion that homemade restaurant-quality meals were an unattainable dream.

This recipe has become a staple in our household, a testament to the fact that even amidst the daily grind, there’s always room for a little culinary adventure. It's a dish that effortlessly bridges the gap between the desire for a quick, easy meal and the satisfaction of creating something truly special. The surprising simplicity, the incredible flavour, and the joyful expressions on my family's faces are the rewards that keep me coming back to this recipe again and again. The golden-brown, perfectly seasoned squid is more than just a meal; it's a symbol of my ongoing journey to balancing the demands of daily life with the simple pleasure of creating delicious moments for my loved ones. It's a recipe that’s not just easy to make, but also easy to love. And that, more than anything, makes it a true winner in my book.

Ingredients I used (slightly adjusted to my preference):

1 pound baby squid, cleaned and cut
2 cloves garlic, minced
2 tablespoons minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Shaoxing wine (or dry sherry)
1/3 cup cornstarch
1/4 cup cornmeal
6 cups vegetable oil, for frying
Lemon wedges, for serving
(Optional) Fresh basil leaves, for garnish
(Optional) Thai chili peppers, for garnish
Mayonnaise, ketchup, sriracha, or your favorite dipping sauce

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Salt and Pepper Squid

Ingredients

Nutrition facts

Step-by-step

My Unexpected Culinary Adventure: Mastering Salt and Pepper Squid