Squid W / Salt & Pepper Recipe

Prepare squid

Rinse the squid under cold water. Pat dry thoroughly with paper towels. Separate tubes from tentacles. If not pre-cleaned, remove quill and innards from tubes and pull off skin if desired. Slice tubes into 1/2-inch wide rings; leave tentacles whole or halved if large. Pat pieces very dry — dryness is key to crisping.

Make dry coating mix

In a large bowl combine all-purpose flour, cornstarch, rice flour (if using), and baking powder. Stir in 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1/4 tsp white pepper (if using) until evenly mixed.

Heat oil

Pour oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (enough to fully submerge rings). Heat oil over medium-high heat until it reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise steadily.

Coat squid

Toss a portion of the dried squid pieces into the dry mix until thoroughly and lightly coated. Shake off excess flour — too much coating will clump and make the crust gummy. Work in batches to avoid overcrowding.

Fry (first fry)

Carefully lower a single layer of coated squid into the hot oil using a spider or slotted spoon. Fry for 30–40 seconds until pale golden but not deeply browned. Remove to a wire rack or paper-towel-lined tray to drain. This first fry helps set the crust.

Fry (second fry)

Increase oil temperature to 375°F (190°C). Fry the blanched squid again in small batches for 45–60 seconds, or until golden brown and crisp. Tentacles may brown slightly faster; remove when uniformly crisp. Do not overcrowd.

Drain

Transfer fried squid to a wire rack set over a baking sheet to drain and keep crisp. Season immediately with a light sprinkle of the coarse sea salt and coarsely cracked black pepper so it adheres to the hot surface.

Combine 1/2 tsp coarse sea salt, 1/2 tsp coarsely cracked black pepper and minced garlic (if using) in a small bowl. Toss the hot fried squid lightly with the salt & pepper mix so seasoning clings. Add chopped cilantro and sliced scallions over the top for freshness, or sprinkle them as a garnish.

Serve immediately with lime wedges on the side for squeezing over the squid to brighten flavors.

Whisk together 1/4 cup mayonnaise, 1 tsp rice vinegar or lemon juice, 1 tsp Sriracha, and 1/2 tsp soy sauce in a small bowl. Taste and adjust heat or acidity to preference. Serve alongside the squid.