Description
Crispy Salt & Pepper Squid is a deliciously crunchy seafood appetizer featuring tender baby squid and squid tubes coated in a light, crispy batter seasoned with salt and white pepper. Served with a flavorful garlic aioli, this dish is perfect for sharing or as a delightful starter.
Ingredients
Scale
Squid
- 700 g / 1.4 lb medium whole baby squid
- 500 g / 1 lb squid tubes (already cleaned)
Batter
- 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
Frying
- 3 – 4 cups vegetable or canola oil (~4cm / 1.5″ depth in a pot)
- Cooking / kosher salt (just a pinch for seasoning)
- White pepper powder (for seasoning)
Aioli
- 1/2 cup whole egg mayonnaise (or kewpie)
- 1/2 tsp finely grated garlic
Instructions
- Preparing squid: Cut one side of the squid tube to lay it out flat. Pat both sides dry with a paper towel to remove excess moisture, which helps the batter stick better.
- Scoring: Lightly score the inside of the squid tube in 1.5 cm (0.6″) diamond shapes using a small sharp knife, being careful not to cut all the way through. This tenderizes the squid and allows for even cooking.
- Cutting squid: Cut the squid into 5 x 2 cm (2 x 1 inch) rectangles approximately. If using whole baby squid, keep the tentacles as they provide extra crunch.
- Making the aioli: In a bowl, mix the whole egg mayonnaise with finely grated garlic. Cover and refrigerate for at least 20 minutes or up to 24 hours to develop flavors.
- Preparing batter: Whisk together flour, cornflour, baking powder, salt, and white pepper in a bowl. Gradually add cold tap water and whisk until smooth. Refrigerate the batter for 30 minutes to thicken and enhance crispiness.
- Heating oil: Pour 3 to 4 cups of vegetable or canola oil into a small heavy pot or large saucepan to about 4 cm (1.5″) depth. Heat the oil over medium-high heat to 160°C (320°F), using a thermometer for accuracy.
- Coating squid: Give the batter a quick whisk. Toss all squid pieces thoroughly in the batter, including tentacles if using baby squid, for a light and even coating.
- First fry: Fry the squid in three batches to avoid overcrowding. Let excess batter drip off before placing squid into the oil gently. Fry baby squid for 2 minutes or squid tubes for 3 minutes until the coating is light golden. Separate pieces with chopsticks as needed. Remove with a slotted spoon to a paper towel-lined tray.
- Repeating first fry: Repeat frying remaining squid in batches, allowing the oil to return to 160°C between batches for consistent cooking.
- Increasing heat for crisping: Increase stove heat to high to raise oil temperature to 200°C (390°F) for the second fry, which crisps the batter.
- Second fry: Line a large mixing bowl with double layers of paper towels. Fry half the squid at a time in the hot oil for 1.5 minutes until deep golden and crispy. Remove to the paper towel-lined bowl. Repeat with remaining squid, ensuring oil stays at 200°C.
- Seasoning: Remove paper towels from the bowl. Taste a piece and sprinkle lightly with additional salt and white pepper to taste, tossing well to coat evenly.
- Serving: Transfer the crispy salt and pepper squid into a serving bowl. Serve immediately with the prepared garlic aioli for dipping. The batter remains crispy even once cooled, making it ideal for sharing or snacking.
Notes
- Scoring the squid tube helps tenderize and allows heat to penetrate more evenly during frying.
- Refrigerating the batter before frying helps improve the texture and crispness of the coating.
- Use a thermometer to monitor oil temperature precisely for best results and to prevent soggy or burnt batter.
- Tentacles add a delightful crunch and flavor; include them if available.
- This batter remains crispy even after cooling, making leftovers enjoyable.
- Adjust seasoning after frying as the batter already contains salt.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: salt and pepper squid, crispy squid, fried squid, garlic aioli, seafood appetizer, Asian fried squid
