Crispy Salt & Pepper Squid

Name: Crispy Salt & Pepper Squid
Cuisine: European, Mediterranean
Ingredients: 700g /1.4 lb medium whole baby squid, cleaned (better, more tender); 500g /1 lb squid tubes already cleaned (handier); 2/3 cup cornflour / cornstarch; 1/3 cup plain / all-purpose flour; 1/2 tsp baking powder; 1/2 tsp cooking / kosher salt; 1/4 tsp white pepper powder; 2/3 cup cold tap water; 3 – 4 cups vegetable or canola oil (~4cm / 1.5″ depth in a pot); White pepper powder; A pinch of kosher salt; 1/2 cup whole egg mayonnaise or kewpie; 1/2 tsp finely grated garlic

4 steps

Only took us 3 years to crack the TRULY crispy salt & pepper squid! This is so crunchy, it stays crispy long after the squid has gone cold. It is insane!!! I have NEVER had squid this crispy at a restaurant! Secret: perfect ration of cornflour to regular flour, tap water not soda water, and chill the batter for 30 minutes (do not skip this).

Updated at: Sat, 17 Feb 2024 16:02:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories8046.4 kcal (402%)

Total Fat767.4 g (1096%)

Carbs129.7 g (50%)

Sugars1.3 g (1%)

Protein164.2 g (328%)

Sodium2661.6 mg (133%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Step 1

1. Cut squid tube down one side to open out flat. Pat dry on both sides. Lightly score the inside with 1.5cm (0.6”) diamonds, cut into 5 x 2cm/2x1” rectangles/long triangles.

Step 2

2. Mix batter ingredients, fridge 30 min (do not skip this). Preheat oil to 160°C/320°F. Put squid in batter (can leave in while cooking). Cook in 3 batches. Fry 1: 2 minutes for baby squid, 3 minutes for normal squid tubes (thicker so takes longer) until light golden. Drain on paper towels (not super crunchy at this stage), cook remaining.

Step 3

3. Fry 2 (crunchy!) – Increase oil temp to 200°C/390°F, fry half for 90 seconds until very golden, remove into paper towel lined bowl. Repeat. Taste first (to gauge saltiness) then sprinkle with salt and pepper. Serve with aoli and lemon wedges!

Step 4

PS So super crunchy will stay crunchy even once cold. Can reheat in oven at 220C/425F oven for 6 - 8 min, keeps 3 days.

View on instagram.com

↑Support creators by visiting their site 😊