Introduction
Salt and Pepper Squid is a popular dish in many Asian cuisines, known for its crispy texture and bold flavors. Tender squid is coated in a light batter, deep-fried until golden, and then tossed with a fragrant mixture of salt, pepper, and optional chili. The result is a delightful combination of crunchy, tender, salty, and spicy elements, perfect as an appetizer or a snack.
Ingredients
- 1 lb fresh squid, cleaned and cut into rings
- 1/2 cup cornstarch or potato starch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon Sichuan peppercorns (optional, for added flavor)
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper or chili flakes (optional, for heat)
- 2 cloves garlic, minced
- 1 red chili, finely sliced (optional for garnish)
- 1 green onion, finely sliced
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
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Prepare the squid:
- Clean the squid thoroughly by removing the skin and cutting the bodies into rings. Pat the squid dry with paper towels to ensure they fry up crisp. If using squid tentacles, cut them into manageable pieces.
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Make the dry coating:
- In a bowl, mix the cornstarch, all-purpose flour, salt, black pepper, white pepper, Sichuan peppercorns (if using), and cayenne pepper or chili flakes. This mixture will form the light, crispy coating on the squid.
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Heat the oil:
- Heat about 2 inches of vegetable oil in a deep pot or skillet over medium-high heat to 180°C (350°F). The oil should be hot but not smoking.
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Coat and fry the squid:
- Dredge the squid rings and tentacles in the dry coating mixture, shaking off any excess. Fry the squid in batches for 1-2 minutes, or until golden brown and crispy. Do not overcrowd the pan. Remove the squid with a slotted spoon and drain on paper towels.
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Toss with garlic and chili:
- In a separate pan, heat 1 tablespoon of oil over medium heat. Add the minced garlic and sliced chili, sautéing for 30 seconds until fragrant. Toss the crispy squid in this mixture to coat it with the aromatic garlic and chili.
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Serve:
- Transfer the squid to a serving plate and garnish with sliced green onions and extra chili slices if desired. Serve immediately with lemon wedges on the side for squeezing over the squid.
Health Notes
- Low in fat: Squid is naturally low in fat and high in lean protein. The frying process adds fat, but using vegetable oil can help maintain a healthier profile.
- Rich in vitamins and minerals: Squid is a great source of vitamins B12 and B6, as well as essential minerals like selenium and copper.
- Moderate sodium: The dish contains added salt, so be mindful of portion sizes to maintain sodium levels.
How to Enjoy
- Salt and Pepper Squid is best enjoyed immediately, while still hot and crispy. Serve it as an appetizer, snack, or alongside a light salad or steamed rice for a more substantial meal. A squeeze of fresh lemon adds a bright contrast to the salty, spicy squid.
Tips
- Pat the squid dry: Ensure the squid is as dry as possible before coating it. Excess moisture will cause the coating to become soggy and prevent the squid from crisping up.
- Oil temperature: Keep an eye on the oil temperature. If it’s too low, the squid will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the squid is cooked.
- Use a peppercorn mix: For a more authentic flavor, grind Sichuan peppercorns with black and white pepper to add depth and a mild numbing sensation to the dish.
- Fry in batches: Overcrowding the pan lowers the oil temperature, making the squid soggy. Fry the squid in small batches to keep it crispy.
