Crispy Salt and Pepper Squid
Tender squid fried until crisp, then tossed with aromatics, salt, and pepper.
Servings 4
Calories 525kcal
Cost $5-$7
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.
Nutrition
Calories: 525kcal | Carbohydrates: 37g | Protein: 23g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 272mg | Sodium: 250mg | Potassium: 626mg | Fiber: 2g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 10mg | Calcium: 196mg | Iron: 2mg