This crispy Salt and Pepper Squid recipe takes the classic fried calamari up a notch with an extra burst of flavor. It's delicious, easy to prepare, and ideal for a quick, flavor-packed meal!
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Ingredients you'll need
Notes and substitutions
- Squid: I used small to medium-sized squid because they tend to be sweeter and more tender. You can slice them into thick rings or cut larger squid into strips, so they cook evenly and brown well without overcooking.
- Milk: I go with whatever I have on hand-whole milk, buttermilk, or yogurt thinned out with a bit of water. The acidity not only tenderizes the squid and gets rid of any off smells but also helps the coating stick better.
- Flour: A combination of all-purpose flour and potato flour makes the crunchiest, golden-brown coating that's not too heavy. You can use rice flour or cornstarch in place of potato flour.
- Baking powder: This makes the coating light and crispy. It reacts with heat to create tiny bubbles in the batter, kind of like how some use carbonated water to add that extra crunch and puffiness to the batter.
- Pepper: For a more authentic taste, use Sichuan or Szechuan peppercorns, which are traditional in Chinese salt and pepper dishes. If those aren't available, freshly cracked black pepper is a great substitute. Some also add five-spice powder for extra flavor.
- Chili Peppers: You can go with jalapeño, serrano, long hot peppers, or Korean peppers. If you want to reduce the heat, just scoop out their seeds and soak them in hot water. As substitutes for those who prefer things less spicy, shishito peppers are a great choice-they bring crunch and color without the heat.
How to make this recipe
Step 1: Prepare the squid
If you've purchased whole fresh squid, make sure to clean it thoroughly. For frozen squid, thaw it in the refrigerator or, if short on time, under cold running water.
Slice the squid tubes into ¾-inch thick rings. For larger tentacles, cut them in half if they're too big.
For larger squid bodies, slice them open and score the inside in a criss-cross pattern to create a squid flower" effect. Then, cut them into uniform sizes for even cooking.
Step 2: Soak the squid
In a bowl, combine a cup of milk with a teaspoon of kosher salt (use half for table salt). Soak the squid in the mixture. Cover and refrigerate for about one hour.
Step 3: Coat the squid
In another large bowl, combine ½ cup of all-purpose flour, ½ cup of potato flour, and 1 teaspoon of baking powder. After draining the squid, transfer them to the flour mixture.
It's okay if they're a bit watery from the soak-the moisture actually helps the flour adhere better, contributing to a craggly, crunchy crust. Coat the squid well and shake off any excess flour.
Let them sit for a moment to allow the flour to moisten slightly as you heat the oil. This will help the coating become deliciously crunchy and stick to the calamari beautifully.
Step 4: Heat the oil
Heat up about an inch of oil in a saucepan or wok over high heat. To check if the oil is hot enough for frying, dip the handle of a wooden spoon or a chopstick into it.
You're looking for steady bubbling around the handle. If you have a cooking thermometer, the oil should be at 375°F (190°C).
Step 5: Fry the squid
Fry the calamari in batches until they reach a golden brown color, about 2 minutes. Don't overcrowd them when deep frying to prevent the oil temperature from dropping, which can make them greasy and soggy. Stir them gently to prevent sticking.
Drain using a slotted spoon or a spider, if available. Always let the oil heat back up to a high temperature before starting the next batch, so each one turns out perfectly crispy.
PRO TIP: Make sure the oil is very hot before dropping in the squid. This high temperature allows the squid to brown and crisp quickly, which helps keep it from getting overcooked.
Step 6: Drain excess oil
Transfer the fried calamari onto paper towels to keep it crispy and absorb any excess oil.
Step 7: Sauté aromatics
Heat your wok over medium-high heat and add a small amount of oil. Sauté the ginger and garlic for about 30 seconds, just until they start to soften.
Then, add the chili peppers and continue to sauté until they slightly blister. This will not only reduce the heat but also adds a smoky flavor to them.
Step 8: Add squid and scallions
Add the fried squid and scallions, then toss them together. Season with more salt and freshly cracked pepper to taste.
Serve and enjoy your Salt and Pepper Squid immediately while it's hot and crispy! Dipping sauces aren't necessary, but if you're looking for an extra kick, consider pairing it with some sweet chili sauce.
Recipe FAQs
The key is to make sure the oil is very hot-around 375°F or 190°C. And remember not to overcrowd them when frying. This helps maintain a steady temperature for a quick and crispy fry.
Squid cooks up fast-usually just around 2 minutes until it's golden and crispy. Be careful not to overcook it, as that can make it turn rubbery.
Absolutely! You can definitely make it less spicy. Adjust the amount of chili peppers to your taste. Removing the seeds and blaching them can also help reduce the heat. For a milder option, consider using shishito peppers, which are generally less spicy.
More Chinese-inspired Filipino dishes
- Pancit: Stir-fried noodles with an assortment of meats and vegetables, like Pancit Canton, Bihon, or Sotanghon.
- Lumpia: Crispy spring rolls with meat, shrimp, or vegetables. Lumpiang Sariwa is a fresh, unfried variation.
- Siopao: Steamed buns filled with savory meats, typically pork or chicken.
- Siomai: Steamed pork or shrimp dumplings, served with soy sauce, calamansi, and chili garlic oil.
- Arroz Caldo: Chicken and rice porridge made with glutinous rice and a ginger-infused broth.
- Mami: Wheat noodle soup with chicken or beef and a flavorful broth.
- Pork Asado: Similar to Pata Tim, this is sweet and savory pork with soy sauce and star anise, cooked with shiitake mushrooms and napa cabbage.
- Chili Garlic Shrimp: Fried shrimp with a spicy, garlicky sauce.
- Salt and Pepper Shrimp: Crispy, fried shrimp seasoned with salt and pepper.
Other seafood recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Salt and Pepper Squid
Equipment
- Wok or saucepan (for deep-frying)
- Wok or Skillet (for stir-frying)
Ingredients
- 1 pound squid cleaned and thawed, if frozen; see note
- 1 cup milk see note
- ½ cup all-purpose flour see note
- ½ cup potato flour see note
- 1 teaspoon baking powder see note
- 1 teaspoom ginger
- 4 cloves garlic
- 2-4 chilies
- 2 scallions
- Salt and freshly cracked pepper
- Neutral oil with high smoke point (like canola or peanut oil)
Instructions
- Cut the squid tubes into ¾-inch rings and halve large tentacles. For bigger squid bodies, slice open and score in a criss-cross pattern and cut into uniform sizes.
- Soak the squid in a mixture of a cup of milk with a teaspoon of kosher salt (use half for table salt). Cover and refrigerate for about one hour.
- Combine all-purpose flour, potato flour, and baking powder in a separate bowl. Drain the squid and coat them, shaking off any excess flour.
- In a saucepan or wok, heat about an inch of oil over high heat. To test if the oil is hot enough, insert the handle of a wooden spoon or a chopstick. If it's ready, you'll see steady bubbling around it. If you have a cooking thermometer, the oil should be at 375° F (190° C).PRO TIP: Make sure the oil is very hot before dropping in the squid. This high temperature allows the squid to brown and crisp quickly, preventing overcooking.
- Fry in batches until they turn golden brown, about 2 minutes. Gently stir them to prevent sticking together. Don't overcrowd them when frying to avoid a temperature drop which can make them greasy and soggy.PRO TIP: Remember to bring the oil back to a high temperature between each batch for consistent results.
- Transfer the fried calamari onto paper towels, absorbing any excess oil.
- Heat your wok or skillet over medium-high heat and add a small amount of oil. Sauté the ginger and garlic for about 30 seconds, just until they start to soften.
- Add the chili peppers and continue to sauté until they slightly blister. This will not only reduce the heat but also adds a smoky flavor to them.
- Add the fried squid and scallions, then toss them together. Season with more salt and freshly cracked pepper to taste.
Notes
- Squid: Small to medium-sized squid tend to be sweeter and more tender. Slice them into thick rings or or cut larger squid into strips, so they cook evenly and brown well without overcooking.
- Milk: Use whole milk or other milk products like buttermilk or yogurt diluted with water. Its acidity tenderizes the squid, removes unpleasant odors, and helps the coating adhere better.
- Flour: A combination of all-purpose flour and potato flour makes the crunchiest, golden-brown coating that's not too heavy. You can use rice starch or cornstarch in place of potato flour.
- Baking powder: It helps make the coating light and crispy.
- Pepper: Use Szechuan or Sichuan peppercorns for a more authentic flavor, or just use freshly crackled black pepper.
- Chili Peppers: Use jalapeño, serrano, long hot peppers, or Korean peppers. To reduce the heat, remove their seeds and soak them in hot water. For a non-spicy option, shishito peppers will add crunch and color.
Marissa says
My family loved this! Thanks for the recipe.
Nora Reyes says
So happy to hear that. Thanks, Marissa!