Crispy Salt & Pepper Squid Recipe
Introduction
Crispy Salt & Pepper Squid is a flavorful and crunchy seafood dish that’s perfect for sharing or as an appetizer. With a light, crispy batter and a touch of garlic aioli, this squid recipe is sure to impress both family and guests.
Ingredients
- 700 g / 1.4 lb medium whole baby squid
- 500 g / 1 lb squid tubes (already cleaned)
- 2/3 cup cornflour / cornstarch
- 1/3 cup plain / all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cooking / kosher salt
- 1/4 tsp white pepper powder
- 2/3 cup cold tap water
- 3 – 4 cups vegetable or canola oil (about 4cm / 1.5″ depth in a pot)
- Cooking / kosher salt (just a pinch!)
- White pepper powder (to taste)
- 1/2 cup whole egg mayonnaise (or kewpie)
- 1/2 tsp finely grated garlic
Instructions
- Step 1: Prepare the squid by cutting one side of each squid tube to lay it flat. Pat dry with paper towels on both sides. Lightly score the inside with a small sharp knife in 1.5 cm (0.6″) diamond shapes without cutting all the way through. Then cut the squid into pieces approximately 5 x 2 cm (2 x 1″).
- Step 2: Prepare the aioli by mixing the mayonnaise and grated garlic in a bowl. Set aside for at least 20 minutes, or refrigerate for up to 24 hours to let the flavors meld.
- Step 3: Make the batter by whisking together the plain flour, cornflour, baking powder, and salt in a bowl. Gradually whisk in the cold water until smooth. Refrigerate the batter for 30 minutes.
- Step 4: Heat the oil in a small heavy-based pot or large saucepan to 160°C (320°F) with about 4 cm (1.5″) depth of oil.
- Step 5: Whisk the batter briefly before adding all the squid pieces, including tentacles if using baby squid, and toss to coat evenly.
- Step 6: Fry the squid in three batches. Let excess batter drip off each piece before carefully placing it into the oil. Use chopsticks to separate any pieces that stick together. Fry baby squid pieces for 2 minutes or squid tubes for 3 minutes until light golden. Remove with a slotted spoon onto a paper towel-lined tray.
- Step 7: Allow the oil to return to 160°C (320°F) before frying the next batch. Repeat until all squid has been cooked.
- Step 8: Increase the oil temperature to 200°C (390°F) for the final crisping.
- Step 9: Line a large bowl with a double layer of paper towels. Fry half of the squid at a time in the hot oil for about 1½ minutes until deep golden and crispy. Transfer to the lined bowl. Reheat the oil to 200°C before frying the remaining squid.
- Step 10: Season the crispy squid with a light sprinkle of salt and white pepper to taste, tossing gently to coat.
- Step 11: Serve the crispy salt and pepper squid hot with the garlic aioli on the side for dipping.
Tips & Variations
- Use baby squid including the tentacles for extra crunch and flavor.
- For extra flavor, add a pinch of five-spice powder to the batter.
- Adjust the white pepper quantity to suit your heat preference.
- If you don’t have a thermometer, test oil readiness by dropping a little batter in; it should sizzle immediately but not burn.
- Serve with a wedge of lemon for a fresh, zesty contrast.
Storage
Store leftover squid in an airtight container in the refrigerator for up to 2 days. To reheat and retain crispiness, warm in a 180°C (350°F) oven for 5-7 minutes rather than microwaving. The aioli can be kept refrigerated for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen squid for this recipe?
Yes, frozen squid works well. Just thaw completely and pat dry before preparing to avoid excess moisture affecting the batter crispiness.
What if I don’t have cornflour or cornstarch?
You can substitute cornflour with potato starch or tapioca starch for a similar crispy texture in the batter.
Print
Crispy Salt & Pepper Squid Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crispy Salt & Pepper Squid is a delightful seafood appetizer featuring tender baby squid and squid tubes coated in a light, crunchy batter and fried to golden perfection. Served with a savory garlic aioli, this dish offers a perfect combination of crispy texture and flavorful seasoning, making it an irresistible snack or starter.
Ingredients
Scale
Squid
- 700 g / 1.4 lb medium whole baby squid
- 500 g / 1 lb squid tubes, cleaned
Batter
- 2/3 cup cornflour / cornstarch
- 1/3 cup plain / all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cooking / kosher salt
- 1/4 tsp white pepper powder
- 2/3 cup cold tap water
Frying Oil
- 3 – 4 cups vegetable or canola oil (~4cm / 1.5″ depth in pot)
Seasoning
- Cooking / kosher salt (just a pinch for finishing)
- White pepper powder (for finishing)
Aioli
- 1/2 cup whole egg mayonnaise (or Kewpie mayonnaise)
- 1/2 tsp finely grated garlic
Instructions
- Preparing squid: Cut one side of the squid tube to lay it out flat. Pat both sides dry with a paper towel to remove excess moisture. Lightly score the inside in 1.5 cm diamonds without cutting all the way through. Cut squid into pieces about 5 x 2 cm rectangles. This scoring will help tenderize and allow flavors to infuse.
- Make the aioli: In a bowl, mix the mayonnaise with finely grated garlic. Set aside to rest for at least 20 minutes or up to 24 hours for best flavor development.
- Prepare the batter: Whisk together the cornflour, all-purpose flour, baking powder, salt, and white pepper powder in a bowl. Gradually add cold tap water while whisking until smooth. Refrigerate the batter for 30 minutes to improve texture and crispiness.
- Heat the oil: Pour vegetable or canola oil into a small heavy-based pot or large saucepan to about 4 cm depth. Heat on medium-high until the oil temperature reaches 160°C (320°F), using a thermometer for accuracy.
- Batter and coat the squid: Give the batter a quick whisk before adding all the squid pieces and tentacles, tossing to coat evenly. The tentacles, especially from baby squid, add extra crunch.
- First fry: Fry the squid in three batches. Allow excess batter to drip off before carefully placing squid pieces in the hot oil. Use chopsticks to separate any pieces sticking together. Fry baby squid for 2 minutes and squid tubes for 3 minutes until lightly golden. Remove using a spider or slotted spoon onto a paper towel-lined tray. Allow oil to return to 160°C between batches.
- Second fry for crispiness: Increase the oil temperature to 200°C (390°F) by turning the stove to high. Line a large mixing bowl with a double layer of paper towels. Fry half the squid for 1.5 minutes until deep golden and crispy, then remove to the bowl. Reheat oil to 200°C and repeat with the remaining squid.
- Season: Remove paper towels from the squid and taste. Lightly sprinkle with additional cooking salt and white pepper powder as desired, tossing well to coat the crispy batter.
- Serve: Transfer the crispy squid to a serving bowl and serve immediately with the garlic aioli. The batter stays crispy even once cooled, making this dish perfect for sharing.
Notes
- Scoring the squid helps tenderize it and allows flavors to penetrate better without cutting through to the other side.
- Using cold water in the batter and letting it rest chilled contributes to a lighter and crispier coating.
- Maintaining the oil temperature during frying ensures even cooking and prevents soggy batter.
- Double frying at different temperatures is key to achieving a crisp, golden crust and tender squid inside.
- Using a thermometer is recommended for precise oil temperature control and optimal frying results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: salt and pepper squid, crispy squid, fried squid, Asian appetizer, seafood fritters, garlic aioli, seafood snacks
