Go Back
–+ servings
salt pepper squid copycat recipe

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
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 320 kcal

Equipment

  • Large pot

Ingredients
  

  • 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!