Salt and Pepper Squid
Crispy fried squid rings coated in a savory salt and pepper seasoning with a hint of garlic. A classic Chinese appetizer that's ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- ½ kg squid
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 tsp sea salt
- ½ tsp white pepper
- ¼ tsp garlic powder
- 1 liter vegetable oil
- 2 stalks fresh scallions
- 1 whole red chili peppers
Instructions
- 1
Clean squid by removing the head and tentacles. Peel off the purple skin and rinse thoroughly. Cut the body into 0.5-inch rings and leave tentacles whole.
- 2
Pat squid dry with paper towels. This is essential for crispy texture.
- 3
In a shallow bowl, combine cornstarch, flour, salt, white pepper, and garlic powder.
- 4
Slice scallions and chili peppers into thin rings. Set aside for garnish.
- 5
Heat oil in a deep pan to 180°C (350°F). Test temperature with a piece of squid — it should sizzle immediately.
- 6
Working in batches, coat squid pieces in the seasoned flour mixture, shaking off excess.
- 7
Carefully add squid to hot oil and fry for 1.5–2 minutes until golden and crispy. Do not overcrowd the pan.
- 8
Remove with a slotted spoon and drain on paper towels.
- 9
Transfer squid to a serving plate. Taste and adjust seasoning if needed with extra salt and pepper.
- 10
Garnish with scallions and chili peppers. Serve immediately while hot and crispy.
Tools you’ll need
- chef's knife
- cutting board
- paper towels
- shallow bowl
- deep-frying pan or wok
- thermometer
- slotted spoon
- serving plate
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