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
