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This crispy salt and pepper squid recipe is golden, crunchy, and full of flavor. Coated in a light batter and tossed with scallions, red chilies, salt, and white pepper, it’s an easy restaurant-style dish you can make at home in under 20 minutes.
Chinese Salt And Pepper Squid
Chinese salt and pepper squid is a favorite at Chinese restaurants, right up there with Salt and Pepper Chicken and Salt and Pepper Shrimp. I’ve always loved how crispy and flavorful it is, but I wanted a way to make it at home that tastes even better. In this recipe, you’ll learn the techniques Chinese restaurants use to get that perfect crunch, without any stress. The end result will be restaurant-quality squid you can make anytime.
The secret is in the batter and how you handle the squid. The batter is light and airy, creating a golden, crispy coating that locks in the squid’s natural tenderness. Each ring stays juicy and soft on the inside while getting that irresistible crunch on the outside. Tossed with scallions, red chilies, and just the right amount of salt and white pepper, it’s slightly spicy, flavorful, and addictive. Perfect as a snack, appetizer, or part of a bigger meal, this recipe is simple, fast, and always a hit.
The Secret To Perfectly Crunchy Squid
I’ve developed this all-purpose frying batter over time. It’s been tried and tested to give the crispiest results while keeping the squid tender inside. Using just flour or skipping the baking soda won’t give the same airy, golden crunch, and the squid can turn rubbery.
Why This Batter Works So Well
- Flour and Cornstarch: Flour gives the batter structure, while cornstarch keeps it light and crisp. Together, they create a delicate, crunchy coating that clings perfectly to the squid without feeling heavy.
- Baking Soda: Baking soda adds a gentle puff that keeps the batter airy. Don’t use baking powder instead. Baking powder reacts differently and will make the coating less crisp and slightly heavier.
- Egg White: Using only egg white binds the batter without adding extra weight. Whole eggs can make the coating denser, which weighs down the squid and prevents that perfect, light crunch.
This batter isn’t just for squid. I’ve used it on shrimp and chicken too, and it always delivers that restaurant-quality crispiness that keeps everyone coming back for more.
Ingredients You’ll Need
- Squid
- Salt
- Ground white pepper
You can find all the ingredients with the exact measurements in the recipe card below.
Pro Tip #1: Oil For Frying
Use a neutral oil with a high smoke point, like canola, peanut, or vegetable oil. Maintaining a hot frying temperature ensures each squid ring fries evenly to golden perfection while staying tender inside. Too low a temperature will make the squid greasy and heavy instead of crisp.
Pro Tip #2: Scallions And Red Chilies
Use fresh scallions and bright red chilies for the most fragrance and visual appeal. They add a mild heat and aroma that perfectly balance the richness of the fried squid. These ingredients turn a simple dish into something addictive and restaurant-quality.
Pro Tip #3: Ground White Pepper
Ground white pepper is ideal because it gives a subtle heat without overpowering the squid. Don’t substitute with black pepper, white pepper gives that classic, authentic flavor and heat that black pepper can’t replicate.
Shopping Guide: Squid
Look for pre-cleaned squid tubes in the seafood section of your grocery store, or ask your fishmonger to clean them for you. Choose squid that smells fresh, has firm flesh, and looks slightly translucent. Avoid any that smell fishy or feel slimy.
Extra Tip: Best Way To Defrost Squid
If you’re using frozen squid, thaw it in the fridge overnight, about 8 to 12 hours. For a quicker method, place the squid under cold running water for 10 to 15 minutes until fully thawed. I don’t recommend using it straight from frozen because it won’t fry evenly and can turn soggy.
How To Make Salt And Pepper Squid
First, give your squid a quick rinse under cold water. Pull the tentacles from the head, remove the cartilage from the tube, and slice the squid into rings.
Pro Tip: Pat them really dry before you batter them. Moisture is the enemy of crispiness, so this step makes a big difference.
Next, mix the Frying Batter ingredients until it’s smooth, then toss the squid in so every ring is coated evenly. You want them fully covered.
Heat 2 to 3 inches of oil in a wok or frying pan to 350°F (175°C). Carefully drop in the squid and gently separate the rings with a spatula so they don’t stick together. Fry just until golden and crispy. Scoop them out with a slotted spoon and let them drain on some paper towels.
Pro Tip: Don’t over-fry the squid. It cooks super fast, and leaving it in the oil too long will make it rubbery instead of tender and crispy. Keep a close eye. It only takes a minute or two to get golden perfection.
For the finishing touch, heat 1/2 tablespoon of oil in a skillet over high heat. Stir-fry the scallions and red chilies quickly, then toss in your fried squid. Sprinkle with salt and ground white pepper and give everything a quick toss. Serve right away while it’s hot, crispy, and irresistible.
Frequently Asked Questions
A thermometer helps, but you can also test the oil by dropping a small piece of batter. It should sizzle immediately and rise to the surface. Hot oil is key to a crunchy coating.
You can try shallow frying, but it won’t get the same restaurant-style crispiness. Deep-frying at the right temperature is key to achieving that light, crunchy coating while keeping the squid tender inside.
Yes. The red chilies give a gentle kick, but you can add more or less depending on your preference
If you have any leftovers, cool them completely and store in an airtight container in the fridge for up to a day. Reheat briefly in a hot pan or air fryer to bring back some of the crispiness. Avoid microwaving, which will make them soggy.
This recipe is 273 calories per serving.
What To Serve With This Recipe
Serve this dish with other popular Chinese recipes. For a Chinese restaurant style dinner at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Squid Recipes You Might Like
Salt and Pepper Squid
Ingredients
- 10 oz cleaned squid tubes, cut into rings
- oil, for deep-frying
- 1/2 tablespoon oil, for stir-frying
- 2 tablespoons chopped scallions
- 1 teaspoon chopped red chilies
- 1/2 teaspoon salt , or to taste
- 1/2 teaspoon ground white pepper
Frying Batter:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking soda
- 1 egg white
- 1/2 cup water
- 1 pinch salt
Instructions
- Rinse the squid under water, then pull the tentacles from the head. Remove and discard the cartilage from the tube, and cut into rings.Pro Tip: Make sure to pat the squid very dry before coating in batter so it fries up extra crispy instead of soggy.
- Mix all the ingredients for the frying batter until well combined. Add the squid to the batter and stir to coat evenly.
- To deep-fry the squid, heat 2 to 3 inches (5 – 7.5 cm) of oil in a wok or frying pan to 350°F (175°C). Gently drop the squid into the oil and immediately loosen them with a spatula to prevent clumping.
- Deep-fry the squid until golden brown and crispy, but do not over-fry. Remove with a strainer or slotted spoon, and drain excess oil by placing the squid on a plate lined with paper towels.
- To stir-fry, heat 1/2 tablespoon of oil in a skillet over high heat. Add the scallions and red chilies, stirring quickly. Return the fried squid to the skillet and add the salt and white pepper. Stir to combine well. Transfer to a plate and serve hot.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good
Fantastic! Another great recipe. Thanks so much Rasa.
Thanks Rita.
I made Salt and Pepper Squid tonight, it was absolutely delicious. Thank you for the great recipe.
Awesome!
WOW WOW WOW! Sensational. This is the way to cook squid for me, from now on. Many Thanks Bee
Thanks Grant.
The best.