Salt And Pepper Fried Squid Recipe

I made Salt And Pepper Squid so crispy and golden it will make you cancel dinner plans and keep scrolling.

I’m obsessed with Salt And Pepper Squid because it’s loud, crunchy, and pure squid joy. I love how the golden crust shatters and the squid inside still bites back.

I crave it as much as any Squid Recipes staple, and I’ll pick it over other dishes every time. But I’m honest, I want the zing from lemon wedges for serving and the snap of scallions on top.

It’s simple, brash, nothing fancy. And when a plate arrives I stop talking.

Eat it fast. Hot.

Salty. Crispy.

That’s what I adore. No regrets, ever.

Hands down my favorite appetizer to order.

Ingredients

• Squid — tender seafood protein, chewy if overcooked, so crisp coating helps a lot.
• Plus cornstarch adds that addictive light, crackly crunch you’ll crave.
• All-purpose flour gives structure to the crust, keeps coating from falling off.
• Baking powder makes the coating puff slightly, so it’s airier and less dense.
• Basically egg white helps the coating stick and browns to a nice sheen.
• Salt brings out the seafood’s natural flavor, don’t skimp but taste as you go.
• White pepper adds a soft, earthy heat that’s subtle and aromatic.
• Black pepper gives sharper, punchy heat and a bit of texture.
• Garlic powder lends quick savory depth without burning in the fryer.
• Plus cayenne or chili flakes give you that kick if you want heat.
• Vegetable oil lets you deep-fry evenly and get that perfect golden color.
• Scallions add a bright, crunchy onion freshness when tossed on top.
• Lemon wedges cut the oiliness and brighten every bite with zesty acid.

Ingredient Quantities

• 1 lb (450 g) squid, cleaned and sliced into 1/2 inch rings
• 1/2 cup (70 g) cornstarch (cornflour)
• 1/4 cup (30 g) all purpose flour
• 1 tsp baking powder
• 1 large egg white (lightly beaten) optional but helps coating stick
• 1 tsp fine salt, plus extra to taste
• 1/2 tsp ground white pepper
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne or chili flakes optional for heat
• Vegetable oil for deep frying, about 1.5 to 2 liters
• 2 scallions, thinly sliced for garnish
• Lemon wedges for serving

How to Make this

1. Pat the squid rings very dry with paper towels — wet squid will make the coating soggy — then set aside for a few minutes to air dry while you mix the batter.

2. In a bowl combine cornstarch, all purpose flour and baking powder; stir in the fine salt, white pepper, black pepper, garlic powder and cayenne or chili flakes if using.

3. If using the egg white, lightly beat it in a small bowl and either toss the squid with the egg white to coat, or whisk the egg white into a few tablespoons of water to make a thin slurry; the egg helps the dry mix stick but you can skip it.

4. Dredge the squid rings in the dry mix, shaking off excess; for a thicker, crunchier crust double dredge by dipping briefly in the egg white slurry (or a little water) then back into the dry mix.

5. Heat
1.5 to 2 liters of vegetable oil in a deep pot or fryer to 350 to 375°F (175 to 190°C). Use a thermometer if you have one so temperature stays steady.

6. Fry squid in small batches so the oil temperature does not drop, about 1 to 2 minutes per batch, until golden and crisp; they cook very fast so watch closely or they get rubbery.

7. Remove with a slotted spoon to a wire rack or paper towels to drain; immediately sprinkle a little extra fine salt and a pinch more cracked black pepper while still hot so it sticks.

8. If you want an extra-crispy finish, you can double fry: return drained squid to hot oil for 20 to 30 seconds, then drain again.

9. Scatter thinly sliced scallions over the squid, serve with lemon wedges for squeezing, and offer extra chili flakes or dipping sauce if you like.

10. Serve right away while crisp; leftovers will lose crunch, but reheat briefly in a hot oven for a few minutes to revive texture.

Equipment Needed

1. Deep pot or electric fryer (big enough for 1.5 to 2 L oil) — use a heavy-bottomed pot for even heat
2. Candy or deep-fry thermometer to keep oil at 350 to 375°F (175 to 190°C)
3. Large mixing bowls (one for dry mix, one for egg white or slurry)
4. Whisk and a set of measuring cups and spoons for accurate coating mix
5. Slotted spoon or spider skimmer to fish the squid out fast
6. Wire rack set over a baking sheet to drain and keep crust crisp
7. Paper towels for patting squid super dry and for quick blotting if needed
8. Kitchen tongs and a small bowl for the egg white slurry or dipping — tongs help you handle hot, greasy rings without burning your fingers

Tips: have everything prepped and within arm reach since the squid fries in 1 to 2 minutes. If you dont have a thermometer, heat a little batter on a spoon; it should sizzle immediately but not burn.

FAQ

Salt And Pepper Fried Squid Recipe Substitutions and Variations

• Cornstarch (for coating) — substitute with potato starch, tapioca starch, or rice flour; potato starch gives extra crisp, tapioca is lighter, rice flour is good if you want a slightly grainier crunch.
• All purpose flour — swap for a 1:1 gluten free flour blend or chickpea flour if you want more bite and a nutty flavor, but chickpea can taste stronger so use less.
• Egg white (optional) — if you don’t eat eggs use 2 tbsp aquafaba or a thin batter of 1 tbsp cornstarch plus 2 tbsp cold water to help the coating stick.
• Vegetable oil for frying — use peanut oil, canola, or sunflower oil; peanut has a great frying flavor and high smoke point, canola is neutral and cheaper.

Pro Tips

– Dry the squid like your life depends on it. Pat it super well, then let it sit on a paper towel for 5 minutes so any surface moisture evaporates. Wet rings = soggy coating, no second chances.

– Keep the oil hot and steady. Fry in small batches so the temp stays around 350 to 375°F. If the oil drops the batter soaks up oil and gets greasy; if it’s too hot the outside burns before the inside cooks. Use a thermometer if you got one, otherwise watch the bubbles and size of the sizzle.

– For extra crunch, double-dredge but don’t overdo it. Dip once into a thin egg white slurry or a little water, then back into the dry mix. Shake off excess before frying, and if you double-fry, just 20 to 30 seconds the second time is enough to puff it up without turning rubbery.

– Salt and season straight out of the oil. Sprinkle fine salt and a little cracked black pepper the moment the rings hit the rack while still hot. The heat makes the salt stick and the flavor pops. Lemon squeezed right before eating brightens everything, so don’t skip it.