Salt and Pepper Squid

4.69 from 19 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Squid

Cuisine: Chinese Recipes

Keyword: Salt and Pepper Squid

Servings: people

Author: Bee Yinn Low

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

US Customary - Metric

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

Recipe adapted from my cookbook Easy Chinese Recipes.

Nutrition