Chinese Salt and Pepper Squid – Restaurant Style Calamari! (VIDEO)
Oct 07, 2021, Updated Jul 26, 2024
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Salt and Pepper Squid is one dish I always had to order when I saw it on the menu at Chinese restaurants – until I developed my own recipe to make at home! The squid is super crispy, tender on the inside and tossed in that classic salt and pepper seasoning that is so reminiscent of Chinese restaurants. You’re going to love how delicious and shockingly easy it is to make Salt and Pepper Squid at home!
Watch the Recipe Video For Chinese Salt and Pepper Squid Below!
Do you love the classic Chinese Salt and Pepper flavors? You’re not the only one! It’s so beloved that there are multiple dishes that use the same seasoning – like Salt and Pepper Shrimp, Salt and Pepper Tofu, Salt and Pepper Chicken Wings!
Table of Contents
Ingredient Tips for Salt and Pepper Squid
Squid
- 1 lb squid, fresh tubes and tentacles – see notes below
- 1 tbsp shaoxing wine – this is a Chinese cooking wine and one of my key pantry essentials for Chinese cooking. If you are comfortable cooking with alcohol, I highly recommend picking up a bottle, as it adds a depth of flavor that really takes your dishes to the next level. However if you cannot or do not want to use this ingredient, you can substitute with sherry, mirin, or chicken stock.
- 1/2 tsp kosher salt
- 1/4 tsp white pepper – white pepper is one of my favorite spices – it’s woodier and more floral than black pepper, and is a key ingredient in Chinese cooking. I highly recommend having some in your pantry, especially if you love Chinese food. This is the main spice for “Salt and Pepper” – black pepper will not work as a substitute.
Batter
- 1 cup cornstarch – Cornstarch helps dry out the squid, which allows them to get extra crispy when fried! Make sure each piece is covered completely, with no bald spots.
- 1/3 cup cornmeal – traditionally Salt and Pepper Squid is made with a cornstarch batter – but the addition of cornmeal gives it a crispier texture that has more structure.
- 1 tsp kosher salt
- 1 tsp white pepper
Vegetables & Oil
- neutral oil, for frying squid – my go to neutral oil is avocado oil; you can also use canola or vegetable oil. Do not use olive oil – the burning point is too low and the flavor will not go with this dish!
- 1 tbsp neutral oil, I used avocado oil
- 1 tbsp garlic, chopped
- 4 green onion, chopped
- 2 jalapenos, diced – If you are sensitive to spice, I would recommend subbing with green bell peppers.
- If you want more spice, I would recommend using diced serrano peppers.
- serrano peppers, thinly sliced – this is an optional garnish
Key Tip
Squid Tips
What part of the squid should I use?
- Salt and Pepper Squid is made with both the tubes and tentacles. If you prefer to us one over the other, that’s okay – feel free to use what you like or have on hand!
Should I use fresh or frozen squid?
- Fresh or frozen squid work for Salt and Pepper Squid – I’ve tried both and they both turned out great! If using frozen squid, make sure the squid is completely defrosted. Squid is small enough that it should not take longer than an hour to defrost.
Squid Cutting Tips
- Cut the squid into similar sizes so they cook evenly. I like to cut them into bite-sized pieces.
- Scoring the inside of the squid in a cross section pattern is what will make the squid curl when frying.
Recipe Instructions for Salt and Pepper Squid
1. Cut and Marinate the Squid
With a shape knife, cut the squid tube on one side to open like a book.
Score the inside of the squid tube in a cross section pattern. This is going to help the squid to curl up when frying.
In a bowl, add squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper. Marinate for 15 minutes.
2. Prepare the Aromatics
Chop garlic, green onions, and jalapenos and set aside. Don’t combine the chopped garlic with the green onions and jalapenos, as the garlic will be fried first.
3. Dredge the Squid
In a large mixing bowl, combine 1 cup corn starch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper and mix to combine.
Take the marinated squid and dredge in the dry batter – make sure there are no bald spots on the tentacles or tubes.
4. Fry the Squid
In a heavy bottomed pot or dutch oven, heat neutral oil to 385F. Fry the dredged squid in batches for 2 minutes or until crispy and golden brown. Make sure the oil does not drop below 350F – if you see it drop, remove some squid and fry in smaller batches. Frying at a lower temperature will lead to soggy squid.
Once fried, set squid on a wire rack to cool and immediately sprinkle with white pepper and salt, to taste.
5. Fry Aromatics and Combine to Finish
To a hot wok or pan, add 1 tbsp neutral oil and fry garlic for 15 seconds, then add your green onion whites and diced jalapenos.
Stir fry for 1 minute before adding the fried squid. Mix well to incorporate. Remove from the wok or pan and garnish with thinly sliced serranos for extra heat (optional). Enjoy your Salt and Pepper Squid!
Key Tip
Expert Tips for Salt and Pepper Squid
Squid Tips
- You can use the tubes, tentacles, or both.
- Fresh or frozen squid works great for this recipe! If frozen, make sure the squid is completely defrosted before using.
- Cut the squid into similar, bite sized pieces so they cook evenly.
- Score the inside of the squid tubes in a cross section pattern – this will help the squid curl when frying!
Chili Peppers Tips
- Make sure to wash your hands well after handling the jalapeno and serrano peppers – the Capsaicin inside the peppers can irritate your skin. Do NOT touch your eyes!
- Substitute diced jalapeno pepper with green bell peppers if you are sensitive to spice.
- If you want more spice in your Salt and Pepper Squid, use diced serrano peppers instead of jalapenos.
Watch the Oil Temperature!
- Do not let your frying oil drop below 350-385F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 350F, fry your squid in batches.
- Frying at a low temperature will result in too much moisture and your Salt and Pepper Squid will end up soggy!
Spider Strainer
- I like to use a spider strainer when frying Salt and Pepper Squid – I’m able to quickly scoop and drain the fried squid before any of the pieces overcook or burn.
Storage and Reheating
Store any leftover Salt and Pepper Squid in an airtight container in the refrigerator for up to 3-4 days. Refrigerating will change the crispy texture of the Salt and Pepper Squid.
I like to reheat leftover Salt and Pepper Squid in the air fryer to regain some of the crispiness. You can reheat them in the air fryer at 375°F for 4-5 minutes until warm and crispy.
Cooking with a Wok
By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
If you tried this Chinese Salt and Pepper Squid or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Salt and Pepper Squid
Equipment
Ingredients
Squid
- 1 lb squid, tubes & tentacles
- 1 tbsp shaoxing wine
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
Batter
- 1 cup cornstarch
- 1/3 cup cornmeal
- 1 tsp kosher salt
- 1 tsp white pepper
Vegetables & Oil
- neutral oil , for frying squid; I used avocado oil
- 1 tbsp neutral oil, I used avocado oil
- 1 tbsp garlic, chopped
- 4 green onion , whites, chopped
- 2 jalapenos, diced
- serrano peppers, thinly sliced, optional garnish
Instructions
- With a shape knife, cut the squid tube on one side to open like a book. Score the INSIDE of the squid tube in a cross section pattern. This is going to allow the squid to curl up when frying.
- Marinate squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper and marinate for 15 minutes.
- Chop garlic, green onions, and jalapenos and set aside.
- In a large mixing bowl, combine 1 cup corn starch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper and mix to combine.
- Dredge squid in dry batter ensuring there are no bald spots on the tentacles or tubes.
- Fry in batches at 385F for 2 minutes or until crispy and golden brown (oil should not drop below 350F). Set on a wire rack to cool and immediately sprinkle with white pepper and salt to taste.
- To a hot wok, add 1 tbsp neutral oil and fry your garlic for 15 seconds, then add your green onion whites and diced jalapenos. Stir fry for 1 minute then add your squid. Garnish with thinly sliced serranos for extra heat and enjoy!
Notes
-
- You can use the tubes, tentacles, or both.
-
- Fresh or frozen squid works great for this recipe! If frozen, make sure the squid is completely defrosted before using.
-
- Cut the squid into similar, bite sized pieces so they cook evenly.
-
- Score the inside of the squid tubes in a cross section pattern – this will help the squid curl when frying!
-
- Make sure to wash your hands well after handling the jalapeno and serrano peppers – the Capsaicin inside the peppers can irritate your skin. Do NOT touch your eyes!
-
- Substitute diced jalapeno pepper with green bell peppers if you are sensitive to spice.
-
- If you want more spice in your Salt and Pepper Squid, use diced serrano peppers instead of jalapenos.
-
- Do not let your frying oil drop below 350-385F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 350F, fry your squid in batches.
-
- Frying at a low temperature will result in too much moisture and your Salt and Pepper Squid will end up soggy!
-
- I like to use a spider strainer when frying Salt and Pepper Squid – I’m able to quickly scoop and drain the fried squid before any of the pieces overcook or burn.
Storage and Reheating
Store any leftover Salt and Pepper Squid in an airtight container in the refrigerator for up to 3-4 days. Refrigerating will change the crispy texture of the Salt and Pepper Squid. I like to reheat leftover Salt and Pepper Squid in the air fryer to regain some of the crispiness. You can reheat them in the air fryer at 375°F for 4-5 minutes until warm and crispy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow I can’t wait to try this