Prepare to embark on a culinary journey that will transform your kitchen into an Asian street food paradise! This Salt and Pepper Squid recipe is not just another seafood dish – it's a crispy, golden, flavor-packed experience that will have your guests begging for more. With a perfect balance of crunchy texture and bold seasonings, this recipe proves that sometimes the simplest ingredients can create the most extraordinary meals.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound squid, cleaned and cut into rings
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Begin by preparing the squid. If not already cleaned, remove the head, innards, and cartilage from the squid. Rinse the squid under cold water and pat dry with paper towels. Cut the cleaned squid into rings, about 1/2 inch thick.
- In a mixing bowl, combine the cornstarch, salt, and black pepper. Mix well to ensure the salt and pepper are evenly distributed throughout the cornstarch.
- Take the squid rings and add them to the bowl with the cornstarch mixture. Toss the squid until all the rings are evenly coated with the cornstarch mixture. This will help create a crispy texture when frying.
- In a large frying pan or wok, heat oil over medium-high heat. You will need enough oil to cover the bottom of the pan, about 1/2 inch deep. To test if the oil is hot enough, drop a small amount of the cornstarch mixture into the oil; it should sizzle immediately.
- Once the oil is hot, carefully add the coated squid rings in batches, ensuring not to overcrowd the pan. Fry the squid for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the squid from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- After frying all the squid, garnish with fresh cilantro to add a pop of color and flavor. Serve the salt and pepper squid immediately with lemon wedges on the side for squeezing over the top.
- Enjoy your seriously good salt and pepper squid as an appetizer or as part of a larger Asian-inspired meal!
Tips
- Squid Preparation is Key: Always ensure your squid is completely dry before coating. Excess moisture can prevent the cornstarch from creating that irresistible crispy exterior.
- Oil Temperature Matters: Use a thermometer if possible. The ideal frying temperature is around 375°F (190°C). If the oil is too cool, your squid will become greasy; too hot, and it'll burn before cooking through.
- Batch Frying is Essential: Never overcrowd the pan. Fry in small batches to maintain oil temperature and ensure each piece gets perfectly crispy and golden.
- Fresh is Best: Use the freshest squid possible. If you're not near the coast, look for high-quality frozen squid that's been properly cleaned and thawed.
- Serving Suggestion: Serve immediately after cooking to maintain maximum crispiness. The lemon wedges aren't just a garnish – they add a bright, fresh note that cuts through the richness of the fried squid.Pro Tip: For an extra flavor kick, try adding a pinch of Chinese five-spice powder to your cornstarch mixture or serve with a zesty dipping sauce!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 250mg
