The moment I catch a whiff of crispy garlic mingling with the vibrant scent of fresh basil, I know it’s time for Salt and Pepper Squid. This dish isn’t just a recipe; it’s an experience that transports me straight to bustling night markets where food vendors thrill with their sizzling creations. With the squid perfectly coated in a light, crispy batter, and the lush flavors of garlic and chilli singing together, every bite is a delightful crunch that promises to please.
I first discovered this gem during a coastal get-together, where a friend surprised us with this mouthwatering dish that turned a simple lunch into a feast. The best part? It’s incredibly easy to whip up, taking just a bit of marinating and a flash fry to create this restaurant-quality appetizer right in your own kitchen. So if you’re tired of the same old takeout fare and ready for a flavor adventure, join me in preparing this irresistible Salt and Pepper Squid that’s bound to impress family and friends alike!
Why will you love Salt and Pepper Squid?
Quick and Easy: This recipe delivers restaurant-quality flavor in under 30 minutes, perfect for a weeknight craving or a casual gathering.
Crispy Perfection: The combination of flour and cornstarch gives the squid an unforgettable crunch that will keep you reaching for more.
Flavor Explosion: Garlic, chilli, and fresh basil meld beautifully, elevating each bite with vibrant, aromatic delights.
Versatile Delight: Serve as an appetizer, snack, or even a main dish—this squid fits seamlessly into various meals.
Impress Your Guests: Unleash your inner chef and wow friends and family with this dish that screams gourmet without the fuss.
If you’re feeling adventurous with your seafood, don’t miss out on this flavorful journey that’ll have everyone asking for seconds!
Salt and Pepper Squid Ingredients
For the Squid
• Large squid – about 450g/1lb, cleaned and cut into bite-sized pieces for easy frying.
• Shaoxing wine – 1 tablespoon, enhances the squid’s flavor and provides a lovely aroma.
For the Marinade
• Sea salt – ¼ teaspoon, balances the dish and enhances the natural taste of the squid.
• White pepper – ¼ teaspoon, adds a subtle heat and depth to the flavor profile.
For the Coating
• Flour – ¼ cup, gives the squid a light crunch when fried.
• Cornstarch – ¼ cup, ensures a crispier texture for that irresistible bite.
For Frying
• Vegetable oil – 1 litre (sunflower or canola), essential for deep frying to achieve that beautiful golden color.
For the Flavors
• Garlic – 3 cloves, thinly sliced; brings aromatic goodness when fried.
• Fresh chilli – 1, deseeded and thinly sliced; adds a touch of heat and vibrancy.
• Fresh basil leaves – a handful, adds a burst of fresh flavor that elevates the whole dish.
Each ingredient plays a crucial role in creating the best Salt and Pepper Squid that will have your taste buds dancing! Enjoy the process and savor every crispy bite!
How to Make Salt and Pepper Squid
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Prepare the Squid: Score the cleaned squid in criss-cross patterns and cut it into bite-sized pieces. This helps the squid absorb the marinade and fry evenly, ensuring maximum flavor.
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Marinate: Combine the squid with shaoxing wine, sea salt, and white pepper. Mix thoroughly, then cover and marinate in the fridge for 15 minutes. This enhances the squid’s flavor before frying.
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Heat the Oil: Preheat vegetable oil in a deep pot over high heat. Aim for a temperature of around 180°C (350°F) so that the squid will fry to a perfect golden brown.
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Prepare the Coating: In a separate bowl, mix together the flour and cornstarch with the remaining sea salt and white pepper. This crispy coating is essential for that satisfying texture.
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Coat the Squid: Lightly dust the marinated squid pieces in the flour-cornstarch mixture, ensuring a good, even coating. This step is crucial for the crunch we’re after!
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Fry the Squid: Once the oil reaches the ideal temperature, carefully add the coated squid. Fry for about 2 minutes, flipping them after the first minute for even cooking.
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Add Aromatics: Quickly toss the basil, garlic, and chilli into the hot oil with the squid. Step back as the oil may spit. This infuses the oil with delightful flavors.
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Finish Frying: Continue to fry for an additional minute before removing everything onto a serving dish lined with kitchen paper to absorb any excess oil.
Optional: Garnish with extra fresh basil leaves for a beautiful presentation!
Exact quantities are listed in the recipe card below.
Expert Tips for Salt and Pepper Squid
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Choose Fresh Squid: Opt for fresh squid over frozen for the best flavor and texture. Look for firm, shiny skin and a fresh, clean smell.
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Perfect Squid Cut: Scoring the squid not only helps the marinade penetrate, but also ensures even cooking. Cut into uniform pieces for consistent frying results.
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Maintain Oil Temperature: Keep the oil at 180°C (350°F) to achieve that crispy coating without overcooking the squid. Too low, and the squid may turn soggy.
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Control the Fry Time: Fry in batches if necessary to avoid overcrowding the pot, which can lower the oil temperature and lead to less crispiness.
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Avoid Soggy Dish: Drain the cooked squid on paper towels right after frying to remove excess oil, preserving that delightful crunch of your Salt and Pepper Squid.
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Adjust Spiciness: Based on your heat tolerance, feel free to adjust the amount of chilli or even add a pinch of cayenne pepper for an extra kick!
How to Store and Freeze Salt and Pepper Squid
Fridge: Store leftover Salt and Pepper Squid in an airtight container for up to 2 days. This keeps them fresh, though they might lose some crispiness.
Freezer: For longer storage, freeze the squid after frying. Place on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe container for up to 1 month.
Reheating: To restore crispiness, reheat frozen squid in a preheated oven at 200°C (400°F) for about 10–15 minutes. You can also air fry them for a quicker option!
Serving Tip: Enjoy the squid warm for the best flavor, and consider making a fresh batch of garlic and chilli to toss with it for an extra burst of flavor.
Make Ahead Options
These Salt and Pepper Squid are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the squid by cleaning, scoring, and cutting it into bite-sized pieces up to 24 hours in advance. Simply marinate the squid with shaoxing wine, sea salt, and white pepper, then refrigerate it until you’re ready to fry. To maintain quality, ensure the squid is well-covered to prevent drying out. When you’re ready to serve, just coat the squid in the flour and cornstarch mixture and fry as per the recipe instructions for a deliciously crispy result. This make-ahead strategy means you can enjoy gourmet flavors with minimal kitchen time!
What to Serve with Salt and Pepper Squid?
When you’re savoring that delightful crunch of squid, it’s time to think about the perfect companions to elevate your dining experience.
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Crispy Garlic Rice: This fragrant rice adds a comforting base, harmonizing beautifully with the squid’s bold flavors. Each bite of garlic-infused rice creates a deliciously satisfying meal.
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Zesty Asian Slaw: A refreshing slaw packed with crunchy veggies and tangy dressing brings a crisp contrast that balances the richness of the squid. Its vibrant colors and textures add a delightful punch to your plate.
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Sweet Chili Dipping Sauce: A quick dip in this sweet and spicy sauce is a match made in culinary heaven! Each dunk enhances the dish with a burst of flavor that complements the crispy squid perfectly.
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Stir-Fried Vegetables: Brightly colored veggies like bell peppers and snap peas stir-fried with soy sauce bring freshness and a touch of umami that works wonderfully alongside the fried squid.
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Chilled Beer or Crisp White Wine: Pair your meal with a chilled lager or a glass of Sauvignon Blanc. The lightness and refreshing qualities help cleanse your palate between bites of the crispy squid.
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Fresh Mango Salad: This fruity salad with lime dressing provides a sweet-tangy contrast that elevates the squid dish. The juicy mango adds a delightful burst, making every forkful an explosion of flavor.
These pairings will not only complete your Salt and Pepper Squid meal but create an unforgettable experience that draws family or friends to the table for more. Enjoy the feast!
Salt and Pepper Squid Variations
Customize this crispy delight to suit your taste and dietary needs. Explore these exciting twists and swaps!
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Gluten-Free: Substitute the flour and cornstarch with a gluten-free blend or rice flour for a crunchy coating without gluten.
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Spicy Kick: Add a sprinkle of cayenne pepper or extra sliced jalapeños for a fiery version that tantalizes your taste buds.
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Herbaceous Flair: Experiment with different herbs like cilantro or mint in place of basil, imparting a unique flavor profile that surprises the senses.
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Coconut Twist: Replace the vegetable oil with coconut oil for frying to impart a subtle sweetness and tropical aroma in every crispy bite.
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Extra Crispy: Double coat the squid by dipping it in the flour-cornstarch mixture a second time for that irresistible crunch everyone loves.
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Nutritional Boost: Toss in some thinly sliced vegetables like bell peppers or zucchini in the frying mix for added color and nutrition.
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Asian Fusion: Drizzle some soy sauce or teriyaki sauce over the finished squid for an umami kick that elevates this dish to a new level!
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Baked Version: For a healthier alternative, try baking the squid in the oven at 200°C (400°F) for 15-20 minutes. Just coat them lightly with oil before baking for a guilt-free yet crunchy dish.
Feel free to mix and match these variations to create your perfect Salt and Pepper Squid experience!
Salt and Pepper Squid Recipe FAQs
How do I choose the right squid?
Absolutely! When selecting squid, look for fresh, firm specimens with shiny, intact skin. They should smell clean and briny, not fishy. If you’re sourcing frozen squid, ensure it’s high-quality, but I always prefer fresh for the best flavor and texture.
How should I store leftover Salt and Pepper Squid?
After enjoying your delicious meal, store any leftovers in an airtight container in the fridge for up to 2 days. While they may not retain their original crispiness, you can revive them by briefly reheating in the oven or air fryer.
Can I freeze Salt and Pepper Squid?
Yes, indeed! If you want to freeze your cooked squid, first place them on a baking sheet in a single layer and freeze until solid. Then transfer the squid to a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 1 month. To reheat, pop them in a preheated oven at 200°C (400°F) for 10–15 minutes, or air fry for a quicker option.
What should I do if my squid comes out chewy?
If your squid turns out chewy, it may have been cooked too long. Squid cooks very quickly, so fry it for no more than 2–3 minutes at high heat. That way, it stays tender. Always ensure that you don’t overcrowd the frying pot, as this can lower oil temperature, making it harder to maintain that perfect fry.
Is this recipe suitable for people with allergies?
Great question! The Salt and Pepper Squid contains seafood and uses ingredients like wheat flour, making it unsuitable for those with shellfish and gluten allergies. For a gluten-free version, swap out the regular flour for a gluten-free alternative, and check the labels for any pre-mixed coatings.
How can I adjust the spice level in my Salt and Pepper Squid?
The more the merrier! If you prefer a milder dish, you can reduce the amount of fresh chilli used or completely omit it. Alternatively, for an extra kick, consider adding a pinch of cayenne pepper to the flour-cornstarch mix before coating the squid for an added flavor boost.
Crispy Salt and Pepper Squid: A Flavorful Homemade Delight
Ingredients
Equipment
Method
- Score the cleaned squid in criss-cross patterns and cut it into bite-sized pieces.
- Combine the squid with shaoxing wine, sea salt, and white pepper. Mix thoroughly and marinate in the fridge for 15 minutes.
- Preheat vegetable oil in a deep pot over high heat to around 180°C (350°F).
- Mix together flour and cornstarch with remaining sea salt and white pepper in a separate bowl.
- Lightly dust the marinated squid pieces in the flour-cornstarch mixture.
- Fry the coated squid for about 2 minutes, flipping after the first minute.
- Toss basil, garlic, and chilli into the hot oil with the squid.
- Continue frying for an additional minute before removing onto a serving dish lined with kitchen paper.
- Garnish with extra fresh basil leaves.