Fried Squid With Spicy Salt Recipe

Clean and prepare squid

Rinse the squid under cold water. Remove heads, innards, quill and skin if desired. Separate tentacles from tubes. Slice tubes into 1/2-inch wide rings. Pat all pieces very dry with paper towels — dryness is critical for crisping.

Place the squid in a bowl. Add 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Toss to coat and let rest 10 minutes. After resting, sprinkle 1/4 cup cornstarch over the squid and toss until pieces are evenly coated; this initial dusting helps absorb surface moisture and promotes crispness.

In a shallow wide bowl or rimmed plate, whisk together 1/2 cup all-purpose flour, 1/4 cup rice flour, 1/4 cup semolina (if using), and 1/4 tsp baking powder. Add 1/2 tsp white pepper and mix well. This dry mix will be used to coat the squid for a light, crunchy crust.

One batch at a time (to avoid overcrowding), dredge the cornstarch-dusted squid rings and tentacles through the dry mix, shaking off excess. Aim for a thin, even layer — too much coating makes the crust heavy.

While the oil heats, combine 2 tsp fine sea salt, 3/4 tsp chili powder (or cayenne for heat), 1/4 tsp toasted ground Sichuan peppercorns (if using), 1/4 tsp garlic powder, and 1/2 tsp grated lime zest in a small bowl. Stir to blend. Taste and adjust: add more chili for heat or more lime zest for brightness. Optionally fold in 1 tbsp finely chopped fresh cilantro just before serving to keep it bright.

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet so it reaches roughly 1.5–2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of the flour mixture: it should sizzle and rise immediately without browning too quickly.

Fry the squid in small batches (6–8 pieces at a time depending on pot size) so pieces can move freely. Gently add a batch to the hot oil and fry until the coating is golden and crisp, 1.5–2.5 minutes. Tentacles may cook slightly faster. Use a spider or slotted spoon to lift the squid and drain on a wire rack set over a sheet pan or on paper towels for 30–60 seconds to remove excess oil.

Immediately after removing each batch from the oil, while still hot, transfer squid to a bowl or tray and sprinkle evenly with the prepared spicy salt (about 1/2 to 1 tsp per batch, adjust by taste). Toss gently to coat. Repeat with remaining squid and spicy salt.

Serve the fried squid hot with extra lemon wedges on the side. If using cilantro in the spice blend, add it at the very end. Offer additional spicy salt for sprinkling at the table.