Description
Learn how to make delicious Salt and Pepper Squid at home with our easy-to-follow recipe. Crispy, flavorful, and perfect for any seafood lover!
Ingredients
- – 1 1/2 pounds (680g) squid
- – 1 tablespoon (15 ml) beef broth
- – 1/2 teaspoon (3 ml) sesame oil
- – 5 cups (1200 ml) vegetable oil (for frying; plus 1 tablespoon (15 ml))
- – 1/2 cup (120 ml) all-purpose flour
- – 1/2 cup (120 ml) semolina flour
- – 1/3 cup (80 ml) plain cornmeal
- – 1 teaspoon (5 ml) salt (plus more to taste)
- – 1/2 teaspoon (3 ml) white pepper (plus more to taste)
- – 2 long hot green peppers (cut lengthwise and sliced thinly)
- – 5 cloves garlic (sliced)
- – 2 teaspoons (10 ml) ginger (minced)
Instructions
- Begin by preparing the squid. Thoroughly wash it with cold water. Detach the tentacles with a single cut, leaving about 1/4 inch of the hood to keep the tentacles as one piece. For larger squid, slice these pieces in half lengthwise to make them more manageable in size. Uniformity in size ensures even cooking for each piece. Allow the squid pieces to drain in a colander before transferring them to a bowl.
- Coat the squid in a mixture of beef broth and sesame oil. Gently mix and set aside.
- In a medium-sized deep pot, pour in enough vegetable oil to reach a depth of 4 inches. Heat the oil to 325 degrees Fahrenheit.
- While the oil heats, prepare the dry coating. In a medium bowl, mix together the all-purpose flour, semolina flour, cornmeal, salt, and white pepper. Set the mixture aside.
- Once the oil is hot, begin coating the squid pieces. Work with small handfuls at a time. Lightly squeeze out any excess liquid and coat the squid in the flour mixture.
- Carefully lower the coated squid into the hot oil using a long-handled sieve or a slotted spoon. Move the pieces around gently as they fry. Cook until they achieve a golden brown color, approximately 2 to 2 1/2 minutes. Remove the squid and let them drain on a plate lined with paper towels. Taste a piece for saltiness (caution: it’s hot). If needed, add more salt immediately after frying. It’s essential to sprinkle fresh white pepper over the hot squid. Continue frying in similar small batches and seasoning with white pepper until all squid is cooked.
- Next, transition to stir-frying the fried squid. Preheat a wok on medium-high heat. Add a tablespoon of vegetable oil. Introduce the ginger and let it sizzle in the oil. After about 20 seconds, add the garlic. Stir the garlic quickly to avoid burning. Once the garlic turns lightly golden, add the peppers. Continue stir-frying for an additional 30 seconds.
- Incorporate the squid into the wok and stir-fry quickly with the aromatic mixture for about a minute. Serve immediately with white rice, ensuring not to leave behind the crispy garlic and pepper bits!
Notes
- Slice larger squid pieces in half lengthwise for even cooking.
- Remove excess liquid from squid before coating in flour for a crispy texture.
- Adjust seasoning of fried squid immediately after cooking to taste.
