Crispy Salt & Pepper Squid

Why You’ll Love This Recipe

Crispy Salt & Pepper Squid is a mouthwatering appetizer or main dish that combines tender, lightly battered squid with the perfect balance of savory salt and white pepper. With a double-frying method that ensures a golden, crispy exterior and a succulent, juicy interior, this dish is sure to impress. Paired with a simple garlic aioli, it’s an easy-to-make, crowd-pleasing treat that’s perfect for any occasion, from a casual weeknight meal to a party appetizer.

Ingredients

For the Squid:

• 700g (1.4 lb) whole baby squid, cleaned (or 500g (1 lb) squid tubes, cleaned)

For the 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

For Cooking/Seasoning:

• 3–4 cups vegetable or canola oil (about 1.5″ deep in a pot)

• Pinch of cooking/kosher salt

• White pepper powder, to taste

For the Easy Aioli (garlic mayonnaise):

• 1/2 cup whole egg mayonnaise (or kewpie)

• 1/2 tsp finely grated garlic

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Squid:
   Cut one side of the squid tube to open it into a flat piece. Pat both sides dry with a paper towel. Lightly score the inside of the squid in 1.5 cm (0.6″) diamonds, being careful not to cut all the way through. Cut into 5×2 cm (2×1″) pieces.

2. Make Aioli:
   In a small bowl, mix the mayonnaise and finely grated garlic together. Let it sit for at least 20 minutes (or up to 24 hours) for the flavors to meld.

3. Prepare Batter:
   In a bowl, whisk together the cornflour, plain flour, baking powder, salt, and white pepper. Gradually whisk in the cold water until the batter is smooth. Refrigerate the batter for 30 minutes to help it stick to the squid and become crispier.

4. Heat Oil:
   In a heavy pot, fill with oil to about 1.5″ deep. Heat the oil to 160°C (320°F) over medium-high heat.

5. Coat Squid:
   Quickly whisk the batter to ensure it’s smooth, then toss the squid pieces into the batter, making sure they are evenly coated. If using baby squid, be sure to include the tentacles. Take care not to overcrowd the squid while frying.

6. Fry (First Batch):
   Fry the squid in batches. Cook baby squid for 2 minutes and squid tubes for 3 minutes, until golden and crisp. Remove from the oil using a slotted spoon and place on a paper towel-lined tray.

7. Fry (Second Batch):
   Increase the oil temperature to 200°C (390°F). Fry the squid again in batches for 1.5 minutes, until deep golden and extra crispy. Remove and place on paper towels to drain excess oil.

8. Season & Serve:
   While the squid is still hot, season with a pinch of salt and white pepper. Serve immediately with the garlic aioli on the side. Enjoy!

Servings and Timing

• Servings: 3 – 8 people

• Prep Time: 15 minutes

• Cook Time: 15-20 minutes

• Total Time: 30 minutes

Variations

• Spicy Version: For extra heat, add a pinch of chili powder or cayenne pepper to the batter, or serve with a spicy dipping sauce.

• Gluten-Free Option: Use a gluten-free flour blend in place of the plain flour for a gluten-free batter.

• Additional Dips: Pair with other dipping sauces like sweet chili sauce or soy sauce for different flavor profiles.

Storage/Reheating

• Storage: Leftover squid can be stored in an airtight container in the fridge for up to 1 day.

• Reheating: Reheat in an oven at 180°C (350°F) for 5-10 minutes to restore crispiness. Alternatively, you can reheat in a hot pan for a couple of minutes.

FAQs

Can I use frozen squid for this recipe?

Yes, you can use frozen squid, but make sure to thaw it completely and pat it dry to avoid excess moisture in the batter.

What’s the difference between baby squid and squid tubes?

Baby squid are smaller and more tender, and they include the tentacles, which become crispy when fried. Squid tubes are thicker and are often used for stuffed squid recipes, but can still be used for this dish if cut into smaller pieces.

How do I prevent the squid from getting soggy?

Ensure the oil is at the correct temperature (160°C for the first fry and 200°C for the second) to create a crispy coating. Also, drain the squid well on paper towels to remove excess oil.

Can I make the aioli ahead of time?

Yes, you can prepare the aioli up to 24 hours in advance, allowing the garlic to infuse the mayonnaise for better flavor.

Can I use other seafood for this recipe?

Yes, you can substitute squid with prawns or shrimp for a different variation. Adjust the cooking time depending on the size of the seafood.

How do I know when the oil is hot enough to fry?

You can test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface quickly, the oil is ready. Alternatively, use a kitchen thermometer to check the temperature.

Can I make this recipe without deep-frying?

Yes, you can shallow fry the squid in a pan with a smaller amount of oil or even bake them in the oven, though they may not be as crispy.

What can I serve with crispy salt and pepper squid?

This dish pairs well with a side of mixed greens, a simple Asian-style slaw, or steamed rice.

Can I freeze the crispy squid?

While it’s best served fresh, you can freeze the fried squid for up to 1 month. To reheat, bake in the oven at 180°C (350°F) to regain its crispiness.

Conclusion

Crispy Salt & Pepper Squid is a simple yet delightful dish that delivers on flavor and crunch. With its perfectly golden crust and tender squid inside, this dish is a guaranteed hit at any gathering. The easy aioli dipping sauce adds the perfect creamy complement, making each bite even more delicious. Whether you’re serving it as an appetizer or a main course, this dish is sure to impress!

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