Salt and Pepper Squid
Crispy, aromatic, and bursting with bold flavors, Salt and Pepper Squid is the ultimate seafood delight that’s perfect for impressing your dinner guests or satisfying your cravings for deep-fried perfection. Tender squid rings are coated in a light cornstarch and flour mixture, then fried to golden-crisp perfection. Infused with the rich, citrusy punch of toasted Sichuan peppercorns and bold black peppercorns, this dish gets an extra layer of depth from sautéed garlic and chili for a tantalizing kick. Topped with fresh green onions and a squeeze of zesty lemon, this restaurant-worthy appetizer is ready in just 35 minutes and is deliciously easy to recreate at home. Perfect as a starter, snack, or party dish, this recipe highlights vibrant Asian-inspired seasoning and delivers on both flavor and crunch.
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Recipe Information
Ingredients
- 500 grams squid
- 1.5 teaspoons sea salt
- 1 teaspoon black peppercorns
- 0.5 teaspoon sichuan peppercorns
- 0.5 cup cornstarch
- 0.25 cup all-purpose flour
- 0.5 liters vegetable oil
- 2 cloves garlic
- 1 piece red chili
- 2 pieces green onions
- 1 piece lemons
Instructions
Clean the squid by removing the head, innards, and skin. Rinse well under cold water and pat dry with paper towels.
Slice the squid into rings about 1cm wide and set aside.
In a small pan over low heat, toast the black peppercorns and Sichuan peppercorns until fragrant. This should take about 2-3 minutes.
Grind the toasted peppercorns in a blender or with a mortar and pestle until fine. Mix them in a small bowl with the sea salt.
In a separate bowl, combine the cornstarch and all-purpose flour. Mix well.
Heat the vegetable oil in a wok or deep pan until it reaches 180°C (350°F).
Lightly coat the squid rings in the flour mixture by dipping them and shaking off any excess.
Fry the squid in batches for about 2-3 minutes each, or until golden and crispy. Be careful not to overcrowd the pan to ensure even cooking.
Transfer the fried squid to a paper towel-lined plate to drain excess oil.
In another pan, add a tablespoon of oil over medium heat. Add the chopped garlic and sliced red chili, cooking until fragrant.
Add the fried squid to the pan with the garlic and chili, and toss well to coat. Sprinkle half of the salt and pepper mixture over the squid and toss again.
Slice the green onions and use them to garnish the cooked squid.
Squeeze fresh lemon juice over the squid before serving and sprinkle with the remaining salt and pepper mix.
Nutrition Facts
Calories |
4528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.5 g | 576% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.0 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
