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If you love dishes that deliver crunchy, aromatic, and mouthwateringly flavorful bites, then this Salt and Pepper Squid Recipe is an absolute must-try. It perfectly balances tender squid with a crispy, seasoned coating, punctuated by fragrant garlic, fresh chili, and basil for a brilliantly satisfying treat that works as an appetizer or main. Whether you’re craving something light yet indulgent, this dish will quickly become one of your favorite go-to recipes that impress every time.
Ingredients You’ll Need
This Salt and Pepper Squid Recipe calls for simple, pantry-friendly ingredients that come together to create an exciting blend of textures and flavors. Each component plays a key role—from the delicate squid body to the seasoning mix and the crispy aromatics that lift the dish.
- Squid: Fresh or cleaned squid tubes provide the tender, juicy base for this recipe.
- Shaoxing wine: Adds a subtle depth and helps tenderize the squid while marinating.
- Sea salt and white pepper: These essential seasonings bring just the right amount of savory heat.
- All-purpose flour and cornstarch: Together, they create a light and ultra-crispy coating.
- Vegetable oil: A neutral oil with a high smoke point is perfect for that deep-frying crisp.
- Garlic: Thinly sliced garlic crisps lend irresistible aroma and crunch.
- Fresh chili: Adds a gentle but distinct heat and vibrant color.
- Fresh basil leaves: Introduce a slightly sweet and aromatic freshness.
How to Make Salt and Pepper Squid Recipe
Step 1: Prepare and Score the Squid
Start by laying the squid tubes flat and scoring them with criss-cross diagonal cuts about half a centimeter apart. This technique not only tenderizes the squid but also creates an appealing texture once fried. Cut the squid into bite-sized pieces so each one crisps up nicely.
Step 2: Marinate the Squid
Combine the squid pieces with shaoxing wine, a pinch of sea salt, and white pepper in a bowl. Toss everything together to coat the squid evenly, then cover and refrigerate for 15 minutes. This short marinating step infuses subtle complexity and helps tenderize the squid for the perfect bite.
Step 3: Heat the Oil
Heat a litre of vegetable oil in a deep pot over high heat until it reaches 180°C (350°F). Using a thermometer is ideal, but if you don’t have one, you can test by dropping a small piece of bread or checking if a wooden chopstick bubbles upon contact. The right temperature ensures a golden, crunchy coating without grease absorption.
Step 4: Prepare the Dry Coating
In a bowl, mix together all-purpose flour, cornstarch, salt, and white pepper. This combination is key to achieving that signature crispy outer layer. Dredge each marinated squid piece in this dry mix, shaking off any excess for an even coating that fries to perfection.
Step 5: Fry the Squid in Batches
Carefully add the coated squid in batches to avoid overcrowding, which can cause sogginess. Fry for about 2 minutes on high heat, turning halfway to ensure every side crisps evenly. You’ll know it’s ready when the coating turns a lovely golden color and gives way to a delightful crunch.
Step 6: Add Garlic, Chili, and Basil
Once the squid starts crisping, gently toss in the thinly sliced garlic, chili, and basil leaves. Be ready to step back momentarily as the oil may spit. These ingredients quickly crisp, releasing intense aromas while adding layers of texture and flavor to the dish.
Step 7: Finish Frying
Continue frying everything together for an additional minute. The squid will reach maximum crispiness while the garlic, chili, and basil transform into irresistible, crunchy accents that elevate this Salt and Pepper Squid Recipe to another level.
Step 8: Drain and Serve Immediately
Use a slotted spoon or tongs to transfer the squid and aromatics onto kitchen paper to drain excess oil. Serve the dish immediately while everything stays wonderfully crisp, and consider a sprinkle of extra white pepper to enhance the signature seasoning.
How to Serve Salt and Pepper Squid Recipe
Garnishes
To brighten up your Salt and Pepper Squid, you can add a squeeze of fresh lime or lemon juice. A handful of chopped spring onions or a few extra basil leaves sprinkled on top will also add color and a fresh pop of flavor that complements the salty, peppery notes beautifully.
Side Dishes
This dish pairs wonderfully with simple sides like steamed jasmine rice or a crisp green salad. If you’re feeling adventurous, a cooling cucumber and yogurt dip can offer lovely contrast to the heat and crunch of the squid.
Creative Ways to Present
Try serving the Salt and Pepper Squid Recipe as part of a shared platter with other Asian-inspired starters or street food favorites like satay skewers and spring rolls. You can also pile it onto lettuce cups for a fun, hand-held snack that’s perfect for casual entertaining.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. While the squid will lose some crispiness overnight, it will still be tasty for up to one day after cooking.
Freezing
Frying is best when done fresh, so freezing cooked squid is not recommended as it tends to become rubbery upon reheating. Instead, freeze the cleaned squid before cooking if you’d like to prepare portions ahead of time.
Reheating
To bring back some crunch, reheat the squid in an oven or air fryer at medium heat rather than microwaving, which can make it soggy. Just a few minutes will crisp up the coating and warm the flavors nicely.
FAQs
Can I use frozen squid for this Salt and Pepper Squid Recipe?
Yes, frozen squid can be used. Just make sure it is fully thawed and patted dry before marinating and coating to avoid excess moisture, which can cause oil splatter and reduce crispiness.
What’s the difference between squid and calamari?
Calamari is actually the Italian word for squid, so they are essentially the same. The terms are often used interchangeably, especially in cooking contexts.
Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend and use cornstarch as usual. Ensure your other seasonings and ingredients are gluten-free certified for the best results.
Why is cornstarch used along with flour for the coating?
Cornstarch adds extra crispiness and lightness to the batter, making the coating delicate and crunchy rather than dense. The blend of flour and cornstarch creates that perfect golden crust.
Is it necessary to marinate the squid?
While not absolutely required, marinating the squid with shaoxing wine, salt, and white pepper helps tenderize it and infuses subtle flavor, greatly enhancing the final dish.
Final Thoughts
This Salt and Pepper Squid Recipe is an incredible way to bring bold, crunchy, and aromatic flavors to your home kitchen with minimal fuss. The combination of tender squid, crispy coating, and fragrant garnishes ensures every bite is a delight. Give it a try, and you might just find yourself craving it again and again!
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Salt and Pepper Squid Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 2-3
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This Salt and Pepper Squid recipe delivers perfectly crispy, tender squid coated in a light, flavorful batter seasoned with aromatic garlic, fresh chili, and fragrant basil. Marinated in Shaoxing wine, then deep-fried to golden perfection, it’s an irresistible appetizer or main dish bursting with bold flavors and crunch.
Ingredients
Squid and Marinade
- 2 large squid (or calamari), about 450g/1lb, cleaned
- 1 tablespoon Shaoxing wine
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper
Batter and Seasoning
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon sea salt
- ½ teaspoon white pepper
For Frying and Aromatics
- 1 litre vegetable oil (sunflower or canola) for deep frying
- 3 cloves garlic, thinly sliced and patted dry
- 1 fresh chili, deseeded, thinly sliced, patted dry
- Handful fresh basil leaves, patted dry
Instructions
- Score and cut the squid: Score the squid tubes with criss-cross patterns by opening the squid flat and making shallow diagonal cuts about ½ cm apart. Then cut the squid into bite-sized pieces to ensure even cooking and crispy texture.
- Marinate the squid: In a bowl, combine the squid pieces with Shaoxing wine, sea salt, and white pepper. Mix well, cover, and refrigerate to marinate for 15 minutes, allowing flavors to penetrate the squid.
- Heat the oil: Heat vegetable oil in a deep pot over high heat until it reaches 180°C (350°F). Use a thermometer or test by adding a small piece of bread or chopstick to ensure the oil is hot enough for proper frying.
- Prepare the coating: In a bowl, mix flour, cornstarch, sea salt, and white pepper. Dredge each piece of marinated squid in the dry mixture, ensuring an even coating, then lightly shake off any excess.
- Fry the squid: Carefully add the coated squid pieces into the hot oil in batches to avoid overcrowding. Fry on high heat for about 2 minutes, turning halfway through to ensure even cooking and a crispy exterior.
- Add aromatics to the oil: Quickly and gently add the sliced garlic, chili, and fresh basil leaves into the hot oil with the squid. Step back immediately to avoid oil splatter as it will subside after a few seconds.
- Finish frying: Continue frying everything together for another 1 minute until the squid is super crispy and the garlic, chili, and basil are lightly crisped, releasing their aroma into the dish.
- Drain and serve: Remove the squid and aromatics from the oil using a slotted spoon or tongs. Place them on kitchen paper to drain excess oil. Serve immediately with extra white pepper if desired for an added kick.
Notes
- Ensure the squid is patted dry before marinating to avoid excess water diluting the batter.
- Do not overcrowd the frying pot; frying in batches ensures even cooking and crispiness.
- Use fresh herbs and dry the garlic and chili slices thoroughly to prevent oil splattering.
- Serve immediately for the best texture, as the squid can become soggy if left to sit.
- Adjust the chili quantity to your preferred spice level.
