If you crave a dish that perfectly balances crispy crunch with a vibrant burst of flavor, you are in for a treat with this Salt and Pepper Squid Recipe. This iconic seafood snack is irresistibly golden, light, and packed with subtle notes of spice from fresh chili and fragrant basil, all enveloped in a delicate seasoned coating. Whether you’re a seafood lover or simply looking to impress at your next meal, this recipe brings together simple ingredients and straightforward steps to create a dish that feels like a celebration on your plate.
Ingredients You’ll Need
Gathering these ingredients is so rewarding because each one plays a crucial role in building the perfect Salt and Pepper Squid. The squid provides tender, flavorful meat, while the combination of flour and cornstarch ensures that signature crispy texture you’ll adore. Aromatics like garlic and chili add punch and freshness, rounding out the dish beautifully.
- 2 large squid (about 450g/1lb), cleaned: Fresh squid will yield the best texture and flavor.
- 1 tablespoon shaoxing wine: Adds a subtle depth of umami during marination.
- ¼ teaspoon sea salt: Enhances the natural flavors of the squid.
- ¼ teaspoon white pepper: Brings that characteristic mild heat without overpowering.
- ¼ cup all-purpose flour: Provides a light base for the crispy coating.
- ¼ cup cornstarch: Essential for that extra crunchiness in the coating.
- ½ teaspoon sea salt: Balanced seasoning in the coating mixture.
- ½ teaspoon white pepper: Consistent heat throughout the coating.
- 1 litre vegetable oil: For deep frying; sunflower or canola oil works perfectly.
- 3 cloves garlic, thinly sliced and dried: Adds fragrant crunch during frying.
- 1 fresh chili, deseeded and thinly sliced: Offers a lovely hint of spice and color.
- Handful fresh basil leaves, dried: Fresh herbaceous aroma that elevates every bite.
How to Make Salt and Pepper Squid Recipe
Step 1: Prepare the Squid
Start by opening the squid flat so you can score the tubes with a criss-cross pattern. These shallow diagonal cuts about half a centimeter apart aren’t just for looks — they help tenderize the squid and allow the marinade and coating to cling perfectly. Then, cut the scored squid into bite-sized pieces, making them the perfect size for quick frying and easy eating.
Step 2: Marinate the Squid
Marination is where the magic begins. Toss the squid pieces in shaoxing wine, sea salt, and white pepper, mixing well so every morsel is coated. This brief 15-minute rest in the fridge doesn’t just season the squid, it tenderizes and infuses it with subtle flavor that will shine through after frying.
Step 3: Preheat the Frying Oil
Heat your vegetable oil in a deep pot over high heat until it hits about 180°C (350°F). If you don’t have a thermometer, no worries — drop a small piece of bread or a chopstick in the oil and look for a lively sizzle and gentle bubbles as a sign it’s ready. This hot oil ensures a quick fry that keeps the squid juicy inside while creating that irresistible crunch outside.
Step 4: Prepare the Coating
Mix the all-purpose flour, cornstarch, sea salt, and white pepper in a bowl. This dry mixture is the secret behind the golden, crisp outer layer that makes this Salt and Pepper Squid Recipe so memorable. Coat each marinated squid piece evenly in this mixture, shaking off any excess so the coating isn’t too heavy, guaranteeing the perfect crispness.
Step 5: Fry the Squid
Carefully add the coated squid into the preheated oil, frying in batches to avoid overcrowding — crowded oil leads to sogginess, and we want maximum crunch! Fry each batch for about 2 minutes on high heat, turning halfway to ensure every side gets beautifully crisp. Watching the squid change color and texture is half the fun.
Step 6: Add Aromatics
As soon as the squid is nearly done, gently add the sliced garlic, chili, and fresh basil leaves into the hot oil with the squid. Be cautious — the oil may spit but will settle quickly. These ingredients quickly crisp up, releasing their aromas and flavor while adding delightful texture that makes the dish irresistible.
Step 7: Finish Frying
Continue frying everything together for another minute, allowing the squid to become super crispy while the aromatics turn lightly crisp and fragrant. This finishing touch brings layers of flavor and crunch that define this Salt and Pepper Squid Recipe.
Step 8: Drain and Serve
Using a slotted spoon or tongs, lift the squid and crispy garnishes from the oil and place them on kitchen paper to drain any excess oil. Serve immediately so you can enjoy that glorious crunch at its peak, with an optional extra sprinkle of white pepper if you love that subtle heat.
How to Serve Salt and Pepper Squid Recipe
Garnishes
Sprinkle the finished squid with extra fresh basil leaves or a light dusting of additional white pepper to enhance those aromatic and spicy notes. Serve with lime wedges for a citrusy brightness that perfectly balances the crunchy, savory flavors.
Side Dishes
Salt and Pepper Squid pairs beautifully with simple sides like fragrant jasmine rice or a crisp Asian-style slaw for crunch and freshness. Steamed greens or lightly sautéed bok choy bring a balance of earthiness and color to the plate.
Creative Ways to Present
For a fun twist, serve the squid in mini bamboo cones or on individual tapas boards alongside dipping sauces like sweet chili or a tangy soy-lime mix. This makes the dish perfect for parties or sharing with friends when you want to impress with a casual yet incredible seafood dish.
Make Ahead and Storage
Storing Leftovers
Leftover Salt and Pepper Squid is best enjoyed the same day for peak crispness, but you can keep any extras in an airtight container in the refrigerator for up to 1 day. When stored properly, the squid will retain much of its flavor but may soften in texture.
Freezing
This dish does not freeze well because the coating will lose its crunch and the squid can become rubbery after thawing. For the best experience, make only what you plan to eat fresh.
Reheating
To bring back some crispiness, reheat leftovers in a hot oven or air fryer for a few minutes rather than microwaving, which tends to make the squid soggy. Quick reheating can revive the texture and warm the flavors beautifully.
FAQs
What type of squid should I use for this Salt and Pepper Squid Recipe?
Look for large, fresh squid tubes that are firm and have a mild ocean scent. Avoid squid that smells overly fishy or looks slimy. Using fresh squid will ensure tender meat that crisps beautifully when fried.
Can I use frozen squid for this recipe?
Yes, but make sure to thaw it completely and pat it very dry before scoring and marinating. Excess moisture will make it harder to achieve the crisp coating you want.
Is it necessary to score the squid tubes?
Scoring helps the squid cook evenly and stay tender while also creating those lovely criss-cross patterns that hold the coating well. It is a small step that makes a big difference in texture and presentation.
Why do I need both flour and cornstarch in the coating?
The flour provides structure while the cornstarch contributes extra crunch. Together they create the characteristic light and crispy coating that is signature to a great Salt and Pepper Squid Recipe.
Can I adjust the spice level in this dish?
Absolutely! You can increase or reduce the amount of fresh chili or omit it altogether if you prefer less heat. The white pepper also adds gentle warmth, so adjust according to your taste for the perfect balance.
Final Thoughts
I truly hope you enjoy making and sharing this Salt and Pepper Squid Recipe as much as I do. It’s a dish that brings an exciting crunch and a vibrant mix of flavors to your table without demanding too much fuss or fancy ingredients. Once you get the hang of it, it becomes a go-to recipe for impressing friends or simply treating yourself to a restaurant-quality seafood snack at home. Give it a try, and watch how quickly it disappears!
Print
Salt and Pepper Squid Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This Salt and Pepper Squid recipe features crispy, golden fried squid seasoned with fragrant garlic, fresh chili, and basil, marinated to perfection with shaoxing wine and spices. Perfect as a flavorful appetizer or snack, it combines a crunchy texture with a burst of aromatic flavors for an irresistible dish.
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
Coating
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon sea salt
- ½ teaspoon white pepper
For Frying & 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
- Prepare the squid: Score the squid tubes by opening them flat and making shallow diagonal criss-cross cuts about ½ cm apart. Then cut the squid into bite-sized pieces suitable for frying.
- Marinate the squid: Combine the squid pieces with shaoxing wine, ¼ teaspoon sea salt, and ¼ teaspoon white pepper in a bowl. Mix well, cover, and refrigerate for 15 minutes to allow flavors to develop.
- Preheat the frying oil: Heat vegetable oil in a deep pot over high heat until it reaches 180°C (350°F). Confirm the temperature with a thermometer or test by adding a small piece of bread or a chopstick to check for sizzling.
- Prepare the coating: In a bowl, mix together all-purpose flour, cornstarch, ½ teaspoon sea salt, and ½ teaspoon white pepper. Dredge each marinated squid piece thoroughly in the dry mixture, shaking off any excess coating.
- 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 cook evenly until golden and crisp.
- Add aromatics: Quickly add the thinly sliced garlic, chili, and fresh basil leaves into the hot oil alongside the squid. Step back immediately to avoid oil splatters; the spitting will calm down within seconds.
- Finish frying: Continue frying the squid and aromatics together for an additional 1 minute until the squid is super crispy and the aromatics are lightly crisped and fragrant.
- Drain and serve: Use a slotted spoon or tongs to remove the squid, basil, garlic, and chili crisps from the oil. Place them on kitchen paper to drain excess oil. Serve immediately, optionally sprinkling extra white pepper for added flavor.
Notes
- Ensure the squid is properly patted dry before marinating to achieve a crispier coating.
- Maintain the oil temperature at around 180°C; too hot oil could burn the coating, while too cool oil results in soggy squid.
- Use fresh basil and dry the aromatics well to minimize oil splatter during frying.
- Avoid overcrowding the pan to ensure even frying and crispy texture.
- This dish is best consumed immediately for optimal crispiness.
