Crispy salt and pepper squid is fried calamari tossed with aromatics, salt, and pepper.
The squid is tender inside with a light, crunchy coating outside.
It's quick to make and great with rice or as pulutan.
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Ingredients You'll Need
Notes and Substitutions
- Squid: Small to medium squid are usually sweeter and more tender. Slice into thick rings, or cut larger squid into strips so they cook evenly without overcooking.
- Milk: Use whole milk, buttermilk, or yogurt thinned with water. The acidity helps tenderize the squid, reduce any off smell, and helps the coating stick.
- Flour: A mix of all-purpose flour and potato flour gives the squid a light, crunchy coating. Cornstarch or rice flour can be used instead of potato flour.
- Baking powder: Helps make the coating lighter and crispier.
- Pepper: Sichuan peppercorns give a more traditional Chinese salt-and-pepper flavor. Freshly cracked black pepper works well, too. You can also add a little five-spice powder.
- Chili peppers: Use jalapeño, serrano, long hot peppers, or Korean peppers. For less heat, remove the seeds. Shishito peppers are a good mild option for crunch and color.
How to Make Crispy Salt and Pepper Squid (Step-by-Step)
Step 1: Prepare the squid
If using whole fresh squid, clean it thoroughly.
For frozen squid, thaw it in the refrigerator or under cold running water.
Slice 1 pound of squid tubes into ¾-inch rings. Cut large tentacles in half if needed.
For larger squid bodies, slice them open and score the inside in a criss-cross pattern, then cut into even pieces so they cook evenly.
Step 2: Soak the squid
In a bowl, combine 1 cup of milk with 1 teaspoon of kosher salt (use half for table salt).
Soak the squid in the mixture. Cover and refrigerate for about 1 hour.
Step 3: Coat the squid
In a large bowl, combine ½ cup of all-purpose flour, ½ cup of potato flour, and 1 teaspoon baking powder.
Drain the squid, then coat each piece well in the flour mixture. Shake off any excess.
It's okay if the squid is still a little wet; the moisture helps the flour stick and creates a craggy, crunchy coating.
Let the coated squid sit for a few minutes while you heat the oil.
Step 4: Fry the squid
Heat about 1 inch of oil in a medium pot over high heat.
To test if it's ready, dip the handle of a wooden spoon or a chopstick into the oil.
You should see steady bubbles around it. If using a thermometer, the oil should be about 375°F (190°C).
Fry the squid in batches for about 2 minutes, or until golden and crisp.
Do not overcrowd the pan, or the oil temperature will drop and the squid can turn greasy.
Transfer to a paper towel-lined plate to absorb excess oil.
Let the oil heat back up before frying the next batch.
Step 5: Sauté the aromatics
Heat a wok or wide pan over medium-high heat with a little oil.
Sauté 1 teaspon ginger (minced) and 4 garlic cloves (minced) until fragrant.
Add 2-4 chili peppers (sliced) and cook until slightly blistered. This helps soften their heat and brings out more flavor.
Step 6: Toss everything together
Add the fried squid and scallions (chopped), then toss to combine.
Season with more salt and freshly cracked pepper to taste.
Serve your crispy salt and pepper squid right away while it's hot and crispy!
Cooking Tips
- Use small to medium squid for the best texture.
- Keep the oil very hot so the squid crisps quickly without overcooking.
- Fry in batches and let the oil heat back up between batches.
- A mix of all-purpose flour and potato flour gives a light, crunchy coating.
Recipe FAQs
Use very hot oil, about 375°F (190°C), and fry in batches so the oil temperature stays high. This helps the squid crisp quickly without turning greasy or rubbery.
Milk helps tenderize the squid, reduce any off smell, and helps the coating stick better.
Cook it quickly over very hot oil so it stays tender instead of rubbery.
More Chinese-Inspired Filipino Dishes
- Pancit: Stir-fried noodles with meat and vegetables.
- Lumpia: Crispy spring rolls with meat, shrimp, or vegetables.
- Siopao: Steamed buns filled with pork or chicken.
- Siomai: Pork or shrimp dumplings served with soy sauce, calamansi, and chili garlic oil.
- Arroz caldo: Chicken and rice porridge with ginger broth.
- Mami: Wheat noodle soup with chicken or beef.
- Pork asado: Sweet-savory pork with soy sauce and star anise.
- Chili garlic shrimp: Fried shrimp tossed in a spicy garlic sauce.
Seafood Recipes You May Like
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📖 Recipe
Crispy Salt and Pepper Squid
Equipment
- Medium pot or wok (for deep-frying)
- Wok or wide pan (for stir-frying)
Ingredients
- 1 pound squid cleaned and thawed, if frozen
- 1 cup milk
- ½ cup all-purpose flour
- ½ cup potato flour
- 1 teaspoon baking powder
- 1 teaspoon ginger minced
- 4 garlic cloves minced
- 2-4 chilies sliced
- 1-2 scallions chopped
- Salt and freshly cracked pepper
- Neutral oil
Instructions
- Cut squid into rings or even pieces. Soak in milk and salt for 1 hour, then drain.
- Coat with flour, potato flour, and baking powder. Shake off excess.
- Fry in hot oil, in batches, until golden and crisp. Drain on paper towels and let the oil heat back up between batches.
- Sauté ginger, garlic, and chilies until fragrant.
- Add fried squid and scallions. Toss with salt and pepper to taste.
Notes
- Squid: Small to medium squid are sweeter and more tender. Cut into thick rings or strips.
- Milk: Helps tenderize the squid, reduce off smells, and helps the coating stick.
- Flour: All-purpose flour with potato flour makes a light, crunchy coating. Cornstarch or rice flour works, too.
- Baking powder: Keeps the coating light and crisp.
- Pepper: Use Sichuan peppercorns for more flavor, or freshly cracked black pepper.
- Chili peppers: Use jalapeño, serrano, long hot, or Korean peppers. Remove seeds for less heat.
- Use small to medium squid for a tender bite.
- Keep the oil very hot so the squid crisps quickly.
- Fry in batches and let the oil heat back up each time.
- Use all-purpose flour with potato flour for a light, crunchy coating.
Marissa says
My family loved this! Thanks for the recipe.
Nora Reyes says
So happy to hear that. Thanks, Marissa!