Salt and Pepper Squid
Crispy-fried squid rings tossed with a fragrant salt, pepper, and garlic coating. A showstopping Chinese appetizer that takes just 20 minutes from start to finish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb squid, cleaned and tentacles removed
- ¾ cup cornstarch
- 1.5 tsp salt
- 1 tsp black pepper
- 4 whole garlic cloves
- 2 whole scallions
- 3 cup vegetable oil for frying
- ¼ tsp white pepper (optional, for garnish)
Instructions
- 1
Pat the squid body and tentacles completely dry with paper towels—moisture prevents the coating from adhering, so dry thoroughly inside and outside.
- 2
Slice the squid body straight across into rings about 1/4 inch thick, like cutting a rubber tube into discs; leave tentacles whole if small, or halve them if large.
- 3
Mince the 4 garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Slice the scallions straight across into thin rounds, about 1/4 inch thick, separating white parts from green parts; set both aside.
- 5
In a shallow bowl, combine the cornstarch with 1 teaspoon salt and 1 teaspoon black pepper; stir with a fork until evenly mixed.
- 6
Pour 3 cups vegetable oil into a heavy-bottomed pot or wok and heat over medium-high heat until a wooden chopstick or skewer inserted halfway into the oil produces steady, vigorous bubbles, about 5 minutes.
- 7
Working in two batches to avoid overcrowding, coat the squid pieces evenly in the cornstarch mixture and gently place into the hot oil.
- 8
Fry the first batch for 60–90 seconds, stirring once halfway through, until the squid turns pale golden and feels firm when poked with a fork.
- 9
Transfer the fried squid to a paper-towel-lined plate using a slotted spoon, allowing oil to drain for 20 seconds.
- 10
Repeat steps 7–9 with the remaining squid batch.
- 11
Return the wok or pot to medium heat and add the minced garlic and white scallion parts; stir constantly for 20 seconds until fragrant.
- 12
Add all the fried squid back to the wok and toss with two wooden spoons for 30 seconds, coating evenly with the garlic and scallions.
- 13
Transfer the squid to a serving plate and scatter the green scallion rounds on top; sprinkle with white pepper if desired.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- shallow bowl
- fork
- heavy-bottomed pot or wok
- instant-read thermometer (optional, for oil temperature verification)
- wooden chopstick or skewer
- slotted spoon
- paper-towel-lined plate
- two wooden spoons
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