Salt and Pepper Squid

Name: Salt and Pepper Squid
Ingredients: 1 lb squid tubes & tentacles; 1 tbsp shaoxing wine; 1/2 tsp kosher salt; 1/4 tsp white pepper; 1 cup cornstarch; 1/3 cup cornmeal; 1 tsp kosher salt; 1 tsp white pepper; neutral oil for frying squid; I used avocado oil; 1 tbsp neutral oil I used avocado oil; 1 tbsp garlic chopped; 4 green onions, whites, chopped; 2 jalapenos diced; serrano peppers thinly sliced, optional garnish

7 steps

It’s no surprise that Salt & Pepper Squid is one of the most popular dishes at Chinese restaurants – it’s also one of my favorites! I love how the squid is super crispy and tossed in that addictive salt & pepper seasoning. Best part is that you can adjust this recipe to be as spicy (or not spicy) as you want!

Updated at: Thu, 17 Aug 2023 05:14:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories421.7 kcal (21%)

Total Fat11 g (16%)

Carbs58.3 g (22%)

Sugars1.2 g (1%)

Protein18.8 g (38%)

Sodium1068.2 mg (53%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 lbsquid

tubes & tentacles

1 Tbspshaoxing wine

½ tspkosher salt

¼ tspwhite pepper

1 cupcornstarch

⅓ cupcornmeal

1 tspkosher salt

1 tspwhite pepper

neutral oil

for frying squid, I used avocado oil

1 Tbspneutral oil

1 Tbspgarlic

thinly sliced, optional garnish

Instructions

Step 1

With a shape knife, cut the squid tube on one side to open like a book. Score the INSIDE of the squid tube in a cross section pattern. This is going to allow the squid to curl up when frying.

Step 2

Marinate squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper and marinate for 15 minutes.

Step 3

Chop garlic, green onions, and jalapenos and set aside.

Step 4

In a large mixing bowl, combine 1 cup corn starch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper and mix to combine.

Step 5

Dredge squid in dry batter ensuring there are no bald spots on the tentacles or tubes.

Step 6

Fry in batches at 385F for 2 minutes or until crispy and golden brown (oil should not drop below 350F). Set on a wire rack to cool and immediately sprinkle with white pepper and salt to taste.

Step 7

To a hot wok, add 1 tbsp neutral oil and fry your garlic for 15 seconds, then add your green onion whites and diced jalapenos. Stir fry for 1 minute then add your squid. Garnish with thinly sliced serranos for extra heat and enjoy!

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