A Seriously Good Salt and Pepper Squid
Best S&P squid I have made. I do use frozen squid rings and cut them in half to make two thin rings, it's just the way we like them. All flour measures are level spoonfuls
Best S&P squid I have made. I do use frozen squid rings and cut them in half to make two thin rings, it's just the way we like them. All flour measures are level spoonfuls
- Carbohydrate 27.1786214462185 g
- Cholesterol 174.75 mg
- Fat 126.246202935294 g
- Fiber 1.03730783410605 g
- Protein 12.9902776495798 g
- Saturated Fat 13.1880369310924 g
- Serving Size 1 1 Serving (234g)
- Sodium 1363.26065394958 mg
- Sugar 26.1413136121124 g
- Trans Fat 5.95924251680673 g
- Calories 1282 calories
Step-by-step
- Put Szechuan and black peppercorns in a hot dry frying pan (skillet) together with chile flakes and salt and heat until the aromas are released. Crush coarsely with a pestle and mortar. Mix with the flours and toss in the squid.
- Heat the oil in the frying pan to 180*c
- Shake excess flour mixture off the squid and fry squid in small batches,
- Drain thoroughly before serving with chilli dipping sauce
Why does doubling the recipe turn the squid rubbery and swamp the pan in oil? Doubling the batch without increasing the heat source creates a thermal drop in the sunflower oil, plunging it well below the target 180 degrees Celsius and turning a quick fry into a soggy steam bath. Maintaining that thermal threshold requires working in small handfuls, giving the oil time to recover its heat between each batch. Thoroughly drying the squid rings on absorbent paper before they touch the flour prevents residual moisture from forming a heavy, pastier crust that sloughs off in the skillet.
Scaling quantities requires respecting the equal five-to-five ratio of all-purpose flour to cornflour, as altering this balance shifts the structural integrity of the coating. All-purpose flour provides gluten for structure while cornflour introduces starch for crispness, and shifting this proportion yields either a tough shell or a fragile crust that dissolves instantly in hot fat. Grinding the Szechuan peppercorns, black peppercorns, chilli flakes, and flaked sea salt together after toasting releases essential oils that adhere directly to the starch particles. Toasting these aromatics in a dry skillet until fragrant takes approximately sixty seconds, but missing this step leaves the spices harsh and muted against the neutral oil.
Frying requires a deep skillet or wok paired with a kitchen thermometer to monitor the 180 degrees Celsius mark constantly, though a Dutch oven works equally well for heat retention. Splattering is inevitable when introducing moisture-bearing seafood to high-heat oil, so a splatter screen remains essential equipment for safety and cleanup. Overloading the cooking vessel drops the temperature rapidly, resulting in greasy seafood that absorbs excess oil rather than crisping on the exterior. Draining the fried pieces thoroughly on wire racks instead of paper towels prevents steam from softening the freshly achieved crunch from underneath.
Leftovers do not reheat successfully because the delicate crust loses its structural integrity upon cooling and turns leathery upon reapplication of heat. Preparing only the amount intended for immediate consumption ensures the optimal textural contrast between the crisp, spiced exterior and the tender interior. Freezing uncooked squid rings is acceptable if they are completely thawed and blotted dry prior to coating, but previously fried squid must be consumed immediately. Adjusting the quantities downward requires decreasing the oil volume proportionally to maintain depth while preventing overflow during the bubbling phase.
