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+ servings

Salt & Pepper Squid

Servings 3



  • 1 lb squid tubes & tentacles
  • 1 tbsp shaoxing wine
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper


  • 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


  • 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!
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