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Salt and Pepper Squid

Chinese · Starter · Medium

Salt and Pepper Squid

Total
32 min
Prep
20 min
Serves
4
Calories
270
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A light flour crust turns squid crisp in hot oil, with black and Sichuan pepper, scallions and a sharp cucumber dipping sauce.

Brief frying keeps salt and pepper squid tender beneath its peppery crust. Drying the squid well before coating prevents the flour from turning pasty and helps the oil hold its temperature.

Work in small batches and let the oil return to temperature between them. The cucumber sauce can wait on the table, but the squid should go straight from the draining rack to the plate.

CrispySpicyPartyDairy-freeNut-freeEgg-free

Method

  1. Mix cucumber, red onion, red chili, rice vinegar, sugar and fish sauce in a bowl until the sugar dissolves.

  2. Pat the squid thoroughly dry. Mix cornstarch, flour, black pepper, Sichuan peppercorns and salt in a shallow bowl.

  3. Heat the sunflower oil in a deep, heavy saucepan to 350°F (175°C), keeping the pan less than half full. Toss one-quarter of the squid in the flour mixture and shake off loose flour.

  4. Fry for until crisp, opaque and 145°F inside. Drain on a rack and repeat in three more batches, returning the oil to temperature each time.

  5. Scatter scallions and green chili over the squid and serve immediately with the cucumber sauce.

Forkue tips

  • Nutrition allows for about 3 tbsp oil absorbed across the batch; most of the frying oil remains in the pan.

Storing and reheating

Serve freshly fried for the best crust. Refrigerate leftovers for 1 day and re-crisp in a 400°F (200°C) oven; keep the cucumber sauce separate.

Kitchen gear

Deep saucepanTop picks on AmazonFrying thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

270Calories
20gProtein
27gCarbs
9gFat

Salt and Pepper Squid: FAQ

Why is the squid chewy?

It was probably fried too long. Small pieces need only a brief fry; remove them as soon as the crust is crisp and the flesh is cooked.

Can I use frozen squid?

Yes, thaw it fully in the refrigerator and dry it very well. Excess surface water makes the coating clump and causes splattering.

How do I store and reheat Salt and Pepper Squid?

Serve freshly fried for the best crust. Refrigerate leftovers for 1 day and re-crisp in a 400°F (200°C) oven; keep the cucumber sauce separate.

How long does Salt and Pepper Squid take?

About 32 min in total: 20 min prep and 12 min cooking.

What do I need to make Salt and Pepper Squid?

The key ingredients are squid, cornstarch, all-purpose flour, sichuan peppercorns, scallions and green chili, plus pantry basics.

Any tips for Salt and Pepper Squid?

Nutrition allows for about 3 tbsp oil absorbed across the batch; most of the frying oil remains in the pan.

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