Salt Pepper Squid – Culinary Chase

When you think of salt pepper squid, you want to have a meal that sings all the right notes. So, what can we pair with this delectable dish? Here are a few options:

1. Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio works wonders. These wines accentuate the flavors beautifully.
   
2. Fresh Salad: A vibrant cucumber and tomato salad can balance the crispy squid with its freshness. Top it with a zesty vinaigrette for that extra zing.
   
3. Stir-Fried Vegetables: Lightly sautéed greens like bok choy or kale add a nutritional punch and contrast nicely with the squid.
   
4. Steamed Rice: Soft, fluffy rice provides a neutral base, allowing the squid’s flavors to shine. Add a sprinkle of sesame seeds on top for a nice touch.
   

Ah, salt pepper squid! This dish has stolen my heart and, perhaps, my waistline too. The first time I tried this crunchy yet tender delight was at a bustling seaside restaurant in Australia. The sound of crashing waves, the laughter of friends, and sizzling squid made for an unforgettable experience. Fast forward to today, and I find myself making it at home, much to the delight of family and friends.

Salt pepper squid is more than just a dish; it’s an experience. It’s perfect for gatherings and can be served as an appetizer or a main course. In this blog post, I’ll dive deep into what makes this dish special, share a foolproof recipe to create your own, and sprinkle in handy tips that I’ve picked up along the way.

Are you ready to get started on your culinary adventure with salt pepper squid? Let’s jump in!

What is Salt Pepper Squid?

Salt pepper squid, also known as crispy fried squid, is a popular dish rooted in Asian cuisine. It typically involves coating squid rings in a seasoned flour mixture and then deep-frying them until golden brown. The end result? A crunchy exterior that’s light and airy while the inside remains tender and juicy.

But it’s not just the frying that makes it shine. The dish is often tossed with garlic, ginger, and green herbs, giving it layers of flavor. Those subtle hints of spice and umami make salt pepper squid irresistible.

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What Does it Taste Like?

Imagine biting into a perfectly fried squid ring. The initial crunch gives way to a tender bite, followed by a burst of flavor from the seasoning. It’s salty, slightly spicy, and a bit savory, creating a delightful party on your palate. The garlic gives it a fragrant undertone, while the sesame oil adds a touch of richness. It’s a wonderful canvas for other flavors, making each bite different if you add your favorite sauces or sides.

Why This Recipe Works

Let’s break down why this recipe is a keeper.

1. Crispy Coating: The combination of semolina flour and cornmeal ensures an ultra-crispy exterior. Trust me, that crunch is addictive, and it’s all about the right flour mix!

2. Fresh Ingredients: Using fresh squid is crucial. When cooked correctly, you’ll enjoy tender bites rather than rubbery ones. Fresh ingredients bring your dish to life.

3. Flavor Balance: The blend of garlic, ginger, and herbs harmonizes well with the squid. This balance keeps the dish from being one-dimensional. You get a medley of flavors in every bite.

4. Quick and Easy: This recipe comes together quickly—perfect for a weekday dinner or a quick snack. It fits perfectly into our busy lives without sacrificing quality.

Ingredients for Salt Pepper Squid

Here’s what you’ll need:

• 5 cups neutral vegetable oil (for deep-frying) plus 1 tablespoon (for sautéing)
  
• 1 1/2 pounds (680g) fresh squid, cleaned and cut into rings
  
• 1 tablespoon Shaoxing rice wine (or dry sherry as a substitute)
  
• 1/2 cup fine semolina flour
  
• 1/3 cup plain yellow cornmeal
  
• 1/2 cup all-purpose flour, spooned and leveled
  
• 1 teaspoon fine sea salt (plus extra for seasoning)
  
• 1/2 teaspoon ground white pepper (plus more if needed)
  
• 2 long green hot peppers, thinly sliced lengthwise
  
• 1 teaspoon finely chopped scallions
  
• 2 teaspoons freshly grated ginger
  
• 5 cloves fresh garlic, thinly sliced
  
• 1/2 teaspoon toasted sesame oil
  
• 1/2 teaspoon chili flakes
  

Step-by-Step Instructions

Step 1: Prepare the Squid

Start by cleaning the squid if it isn’t already. Remove the head, insides, and cartilage. Rinse well under cold water. Cut the squid into rings about 1/2 inch thick. Pat them dry with paper towels—remove any excess moisture for the crispiest result.

Step 2: Marinate

In a bowl, combine the cleaned squid with Shaoxing rice wine. Let this marinate for about 15 minutes. It not only adds flavor but also helps in tenderizing the squid.

Step 3: Mix the Coating

In a separate bowl, combine semolina flour, cornmeal, all-purpose flour, salt, and ground white pepper. The semolina flour is key for that lovely crunch.

Step 4: Heat the Oil

In a large pot or deep-fryer, heat the vegetable oil to about 350°F (175°C). To test if the oil is ready, drop in a small piece of bread. If it browns quickly, you’re good to go!

Step 5: Coat the Squid

Toss the marinated squid in the flour mixture, ensuring an even coating. Shake off any excess flour. You want each ring to be evenly coated without clumps.

Step 6: Fry

Working in batches, carefully add the squid to the hot oil. Don’t overcrowd the pot. Fry for about 2-3 minutes or until golden brown. The squid should float to the top when done.

Step 7: Drain and Toss

Use a slotted spoon to remove the squid from the oil, letting it drain on a paper towel-lined plate. Repeat with the remaining squid.

Step 8: Sauté Aromatics

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the sliced garlic, ginger, and green hot peppers. Stir-fry until fragrant, about 60 seconds. Add chili flakes for that extra kick.

Step 9: Combine

Add the fried squid to the skillet and toss gently to coat with the aromatic mixture. Add scallions for added freshness. Season with more salt and white pepper to taste.

Step 10: Serve

Transfer your delicious salt pepper squid to a serving plate. Enjoy immediately while it’s still hot and crispy.

Notes

Here are some handy tips to perfect your salt pepper squid:

• Dry the Squid Well: Moisture is the enemy of crispiness. Make sure your squid rings are thoroughly dried.
  
• Monitor Oil Temperature: Too hot, and the squid will burn; too cold, and it will become greasy. A thermometer helps a lot!
  
• Don’t Overcrowd the Pan: Fry in small batches to maintain the oil temperature and ensure even cooking.
  
• Use Fresh Garlic and Ginger: The flavors are significantly better than powdered versions and give life to the dish.
  
• Experiment with Spices: Feel free to add more spices if you like heat—Szechuan peppercorns, anyone?
  

Nutrition Information

While every dish can vary based on preparation methods and portion sizes, here’s a general idea per serving of salt pepper squid:

• Calories: 320
  
• Protein: 22g
  
• Carbohydrates: 28g
  
• Fat: 15g
  
• Fiber: 1g
  

Nutrition stats can vary, so adjust accordingly based on your specific ingredients and the number of servings you create.

How to Store Leftovers?

If you happen to have leftovers (though I’m betting you won’t!), store the salt pepper squid in an airtight container in the fridge. It’s best consumed within 1-2 days for optimal taste and texture. Reheating can make the squid a tad chewy—try tossing them in an air fryer for a quick crisp up!

Sides for Salt Pepper Squid

Looking to round out your meal? Here are some fantastic side options:

1. Fried Rice: A classic, soy-infused fried rice pairs beautifully with squid’s flavors. Add peas, carrots, and a dash of sesame oil for extra depth.

2. Slaw: A crunchy cabbage slaw brings a refreshing crunch that cuts through the richness of the fried squid. Toss it with a light vinaigrette.

3. Sesame Noodles: Chilled sesame noodles are a delightful complement. The creamy sesame sauce contrasts wonderfully with the crunchy squid.

4. Garlic Cucumber Salad: This simple salad adds a refreshing crunch and helps cleanse the palate. Toss cucumbers with a splash of rice vinegar and sesame oil.

Alternative Choices for Ingredients

No need to panic if you’re missing some ingredients. Here are options:

1. Fresh Squid Substitutes: If fresh isn’t available, try frozen squid rings. Just ensure they are properly thawed and dried before frying.

2. Flour Alternatives: Use rice flour for a gluten-free option. It produces a light and crispy texture without gluten.

3. Seafood Options: If squid’s not your thing, shrimp or calamari make great alternatives. Follow the same technique for frying.

4. Spices Swap: If you don’t have white pepper, black pepper works as a substitute. Just adjust the quantity per your taste.

Salt Pepper Squid

When you think of salt pepper squid, you want to have a meal that sings all the right notes. So, what can we pair with this delectable dish?

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 320 kcal

Equipment

• Large pot

Ingredients

  

1x2x3x

• 5 cups neutral vegetable oil for deep-frying plus 1 tablespoon (for sautéing)
• 1 1/2 pounds 680g fresh squid, cleaned and cut into rings
• 1 tablespoon Shaoxing rice wine or dry sherry as a substitute
• 1/2 cup fine semolina flour
• 1/3 cup plain yellow cornmeal
• 1/2 cup all-purpose flour spooned and leveled
• 1 teaspoon fine sea salt plus extra for seasoning
• 1/2 teaspoon ground white pepper plus more if needed
• 2 long green hot peppers thinly sliced lengthwise
• 1 teaspoon finely chopped scallions
• 2 teaspoons freshly grated ginger
• 5 cloves fresh garlic thinly sliced
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon chili flakes

Instructions

 

Step 1: Prepare the Squid

• Start by cleaning the squid if it isn’t already. Remove the head, insides, and cartilage. Rinse well under cold water. Cut the squid into rings about 1/2 inch thick. Pat them dry with paper towels—remove any excess moisture for the crispiest result.

Step 2: Marinate

• In a bowl, combine the cleaned squid with Shaoxing rice wine. Let this marinate for about 15 minutes. It not only adds flavor but also helps in tenderizing the squid.

Step 3: Mix the Coating

• In a separate bowl, combine semolina flour, cornmeal, all-purpose flour, salt, and ground white pepper. The semolina flour is key for that lovely crunch.

Step 4: Heat the Oil

• In a large pot or deep-fryer, heat the vegetable oil to about 350°F (175°C). To test if the oil is ready, drop in a small piece of bread. If it browns quickly, you’re good to go!

Step 5: Coat the Squid

• Toss the marinated squid in the flour mixture, ensuring an even coating. Shake off any excess flour. You want each ring to be evenly coated without clumps.

Step 6: Fry

• Working in batches, carefully add the squid to the hot oil. Don’t overcrowd the pot. Fry for about 2-3 minutes or until golden brown. The squid should float to the top when done.

Step 7: Drain and Toss

• Use a slotted spoon to remove the squid from the oil, letting it drain on a paper towel-lined plate. Repeat with the remaining squid.

Step 8: Sauté Aromatics

• In a large skillet, heat 1 tablespoon of oil over medium heat. Add the sliced garlic, ginger, and green hot peppers. Stir-fry until fragrant, about 60 seconds. Add chili flakes for that extra kick.

Step 9: Combine

• Add the fried squid to the skillet and toss gently to coat with the aromatic mixture. Add scallions for added freshness. Season with more salt and white pepper to taste.

Step 10: Serve

• Transfer your delicious salt pepper squid to a serving plate. Enjoy immediately while it’s still hot and crispy.

Notes

• Dry the Squid Well: Moisture is the enemy of crispiness. Make sure your squid rings are thoroughly dried.
• Monitor Oil Temperature: Too hot, and the squid will burn; too cold, and it will become greasy. A thermometer helps a lot!
• Don’t Overcrowd the Pan: Fry in small batches to maintain the oil temperature and ensure even cooking.
• Use Fresh Garlic and Ginger: The flavors are significantly better than powdered versions and give life to the dish.
  
• Experiment with Spices: Feel free to add more spices if you like heat—Szechuan peppercorns, anyone?

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 22gFat: 15gFiber: 1g

Keyword Salt Pepper Squid

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Salt pepper squid is more than just a dish; it’s an experience filled with delightful textures and flavors. Using fresh ingredients and following simple steps, you can recreate a popular restaurant favorite right in your kitchen. From memorable gatherings to a cozy dinner for one, salt pepper squid fits any occasion.

So, grab your squid, heat that oil, and let’s fry up some crispy, flavorful bites that will make your taste buds sing! If you try this recipe, I’d love to hear how it goes in the comments below. Happy cooking!

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