Salt and Pepper Squid

Print Recipe

5 from 2 votes

Learn how to make crispy Salt and Pepper Squid just like at the Chinese restaurants!

Prep Time20

Cook Time10

Course: Appetizer, Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

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

US Customary - Metric

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

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.

Nutrition