Crispy Pepper & Salt Squid Recipe
Make Crispy Pepper & Salt Squid Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Coating
Frying
Serving
Dipping sauce (optional)
Method
Seafood
- 1
Prepare squid
Pat the squid dry with paper towels to remove excess moisture. If using rings, separate and cut longer tubes into 1.5–2 cm pieces.
- 2
Season lightly
Lightly season the squid with a pinch of salt and a crack of black pepper.
Coating
- 3
Make coating blend
In a large bowl, whisk together cornstarch, flour, rice flour, baking powder, coarse sea salt, ground black pepper, and optional white pepper and paprika until well combined.
- 4
Coat squid
Toss the prepared squid pieces in the dry coating until evenly coated. Shake off excess.
Frying
- 5
Heat oil
In a heavy pot or fryer, heat neutral oil to 180°C (350°F).
- 6
Fry in batches
Fry squid in small batches for 2–3 minutes per batch until crisp and lightly golden. Do not overcrowd the pan.
- 7
Drain and season
Remove from oil with a slotted spoon to a rack or paper towels. While hot, sprinkle with a pinch more coarse sea salt.
Serving
- 8
Plate and garnish
Arrange crispy squid on a platter with lemon wedges. If using dipping sauce, place a small bowl nearby.
- 9
Serve dipping sauce (optional)
If using, make dipping sauce (see Dipping sauce section) and present alongside.
Dipping sauce (optional)
- 10
Make dipping sauce
In a small bowl, mix mayonnaise, minced garlic, lemon juice, and optional sriracha until smooth.