Salt Pepper Squid Recipe

I absolutely adore this recipe because it transforms fresh squid into crispy, spice-kissed morsels that pack a punch with every bite, making it an irresistible dish for an adventurous seafood lover like me. Plus, the aromatic blend of garlic, chilies, and spring onions adds a vibrant kick that turns a simple meal into an unforgettable flavor experience, perfect for impressing friends at a casual dinner gathering!

When I make salt and pepper squid, I adore uniting fresh squid with the aromatic punch of garlic, chiles, and spring onions. This dish is perfectly served with refreshing lemon wedges and is just right for dinner parties, since it requires very little time to prepare and uses only a handful of ingredients.

Squid is the only protein that I can think of that you can get away with cooking for barely any time at all; if it’s well-seasoned and left to shine, you can’t go wrong.

Ingredients

Squid: A seafood flavor bomb that’s a pufferfish’s worth of protein.

Sea Salt: Boosts taste, has important trace minerals.

Piper nigrum: Enhances spicy warmth and helps with digestive issues.

Five-spice powder, when used properly in a dish, can elevate its flavor profile to a level that surprises and delights.

Its unique combination of spices—star anise, cloves, Chinese cinnamon (or cassia), Sichuan pepper, and fennel—makes it one of the most singularly delicious seasonings in the world.

Cornstarch: Forms a crunchy texture; gluten-free thickener.

Garlic: Intensifies taste, teems with healthful compounds in great variety.

Chilies add heat and a wealth of vitamin C.

Onions: Vitamin-rich freshness, mild onion flavor, a source of.

Ingredient Quantities

• 500g (about 1 lb) fresh squid, cleaned
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Chinese five-spice powder
• 1 cup (120g) cornstarch or potato starch
• Vegetable oil, for deep frying
• 2 cloves garlic, finely chopped
• 2 small red chilies, thinly sliced
• 3 spring onions, sliced into 2 cm pieces
• Lemon wedges, for serving

Instructions

1. Cut the cleaned squid into rings or strips about 1 cm wide. Dry them well with paper towels.

2. In a bowl, combine the sea salt, freshly cracked black pepper, and Chinese five-spice powder and mix well.

3. Blend the cornstarch with the spice mixture to create the coating for the squid.

4. Pour a sufficient quantity of vegetable oil into a deep pan or wok and place it over a medium-high burner. Heat the oil to 180°C (350°F).

5. Coat the squid pieces well with the spice and cornstarch mixture by dredging them in it.

6. In batches, fry the squid in the hot oil for 2-3 minutes, or until crispy and golden brown. Remove the squid with a slotted spoon and allow it to drain on paper towels.

7. After cooking all the squid, remove most of the oil from the pan, leaving about 1 tablespoon.

8. In the pan, combine the minced garlic, the sliced red chilies, and the spring onions, stir-frying for 1-2 minutes until the garlic scents the kitchen.

9. Reinsert the cooked squid into the pan, tossing it with the aromatic vegetables to make certain of even coating and to heat through for another minute.

10. Move the squid to a serving dish and decorate it with lemon wedges. For optimal flavor and texture, serve it right away.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Paper towels
4. Mixing bowl
5. Measuring spoons
6. Deep pan or wok
7. Stove or burner
8. Cooking thermometer (for measuring oil temperature)
9. Slotted spoon
10. Plate or tray lined with paper towels
11. Tongs or spatula

FAQ

• What is the best way to clean fresh squid?To prepare fresh squid for cooking, take off the head and guts. Then, take off the skin. Rinse the body and tentacles under cold water. Dry with a paper towel. Cut the squid into rings or strips.
• Can I use frozen squid instead of fresh squid?Yes, you can use frozen squid, but ensure it’s completely thawed and patted dry before utilizing.
• What can I use as a substitute for potato starch or cornstarch?You can use rice flour or all-purpose flour as substitute materials, but they can affect the texture somewhat.
• How hot should the oil be for deep frying?For optimal results, heat the oil to 180°C (350°F). In the absence of a thermometer, use a small piece of bread as a test. Drop it into the oil and observe. If the oil is at the right temperature, the bread will sizzle and turn golden in about 15 seconds.
• Can I make this recipe without deep frying?For a less oily version, the squid can be stir-fried in a hot pan with minimal oil, although this will result in a different texture.
• What side dishes go well with Salt Pepper Squid?Accompany with a freshly tossed green salad, steamed jasmine rice, or stir-fried vegetables for a balanced meal.
• How do I store leftovers?Leftover food can be safely stored in the refrigerator for no more than 2 days. Use an airtight container to keep the food fresh. When you’re ready to eat the leftovers, reheat them in a hot oven. This will help you retain the crispiness of some foods, such as baked chicken.

Substitutions and Variations

For fresh squid: Switch out with calamari rings or shrimp for an alternate version.
If using cornstarch or potato starch: Use rice flour or all-purpose flour instead, for a different texture.
For sea salt: Use kosher salt or Himalayan pink salt as substitutes.
When the recipe calls for vegetable oil: Use canola oil or peanut oil for frying.
For red chilies: Use jalapeño peppers or crushed red pepper flakes for a different heat level.

Pro Tips

1. Dry the Squid Well Ensure the squid is thoroughly dried with paper towels before dredging it in the spice and starch mixture. This will help the coating adhere better and result in a crispier texture.

2. Uniform Slicing Cut the squid into uniform rings or strips to ensure even cooking. This will prevent some pieces from being overcooked while others are undercooked.

3. Control Oil Temperature Use a thermometer to maintain the oil temperature consistently at 180°C (350°F). If the oil is too hot, the coating may burn before the squid cooks. If it’s too cool, the squid may become greasy.

4. Small Batch Frying Fry the squid in small batches to prevent overcrowding, which can lower the oil temperature and lead to soggy squid. Small batches ensure each piece cooks up crispy and golden.

5. Quick Stir-Fry After frying, the squid should be quickly stir-fried with the garlic, chilies, and spring onions. Avoid overcooking in this step to maintain the crispy texture of the squid. Toss it just enough to coat with the aromatic flavors before serving.