Pepper Squid Recipe

Prepare Squid

If not already prepared, rinse squid under cold water. Separate tubes and tentacles. Pat dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halve large ones.

Place squid in a bowl. Add 1 tsp fine sea salt, 1 tsp ground white pepper, 1 tablespoon cornstarch, and the egg white. Toss gently to coat evenly. Let marinate 10–15 minutes in the refrigerator while you prepare the coating and oil.

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal or semolina (if using), 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp freshly ground black pepper. Mix until even. This dry mix will create a crisp, peppery crust.

After the squid has marinated, dredge a few pieces at a time in the dry mixture, turning to coat completely. Lightly shake off excess. Place coated pieces on a tray fitted with a rack or parchment paper. Keep refrigerated until ready to fry to prevent the coating from getting soggy.

Pour 4 cups neutral oil into a deep skillet or pot (enough to come 2–3 inches up the sides) and heat over medium-high until the temperature reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and brown slowly.

Fry the squid in small batches (do not overcrowd) for 1.5–2 minutes per batch, until coating is golden and crisp. Squid cooks quickly; overcooking makes it rubbery. Use a slotted spoon to transfer fried squid to a paper-towel-lined tray to drain. Keep finished batches warm in a low oven (200°F / 95°C) while you finish frying remaining squid.

While the last batch fries, whisk together the seasoning sauce: 2 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sugar, and 1 tsp freshly ground black pepper. Adjust pepper to taste for a pronounced peppery finish.

In a large mixing bowl or skillet off the heat, combine the fried squid with the minced garlic and the white parts of the sliced green onions. Immediately pour the seasoning sauce over the hot fried squid and toss quickly so the sauce lightly coats the pieces without making them soggy. The residual heat wilts the garlic slightly and blooms the pepper.

Transfer tossed squid to a serving platter. Sprinkle with the green parts of the sliced green onions and chopped cilantro (if using). Serve immediately with lemon or lime wedges on the side for squeezing over the squid.

Serve hot as an appetizer or main—best enjoyed within 10 minutes of tossing to retain maximum crispness.