Description
Learn how to make truly crispy salt and pepper squid at home with our easy recipe. Achieve restaurant-quality results in your own kitchen. Click here now!
Ingredients
- – 700 g (1.5 lb) medium whole baby squid, cleaned
- – 500 g (1 lb) squid tubes, already cleaned
- – 2/3 cup (160 ml) cornflour / cornstarch
- – 1/3 cup (80 ml) plain / all-purpose flour
- – 1/2 tsp (3 ml) baking powder
- – 1/2 tsp (3 ml) cooking salt
- – 1/4 tsp (1 ml) white pepper powder
- – 2/3 cup (160 ml) cold tap water
- – 3 – 4 cups (840 ml) vegetable oil (~4 cm / 1.5″ depth in a pot)
- – Cooking salt – just a pinch!
- – White pepper powder
- – 1/2 cup (120 ml) mayonnaise or kewpie
- – 1/2 tsp (3 ml) finely grated garlic
Instructions
- Open up the squid tubes by cutting along one side to create a flat sheet. Use a paper towel to thoroughly dry both surfaces.
- Using a small, sharp knife, lightly score the interior of the squid in a diamond pattern, taking care not to slice through completely.
- Cut the squid into rectangular pieces, approximately 5 x 2 cm in size.
- Combine the specified ingredients in a bowl and let them sit for at least 20 minutes, or up to a full day.
- For the batter, combine the flour, cornflour, baking powder, and salt in a bowl. Gradually whisk in water until the mixture is smooth. Chill in the refrigerator for half an hour.
- Pour oil into a sturdy pot or large pan until it reaches a depth of about 4 cm. Heat the oil on medium-high until it reaches 160°C/320°F.
- Quickly whisk the batter once more, then add all the squid pieces, ensuring they are evenly coated.
- Cook the squid in three separate batches. Allow any excess batter to drip off, then carefully place the squid into the hot oil. Use chopsticks to separate any pieces that stick together.
- Fry the baby squid for 2 minutes and the larger squid tubes for 3 minutes until they are a light golden color. Remove them using a spider or slotted spoon and place them on a tray lined with paper towels.
- Repeat the frying process for the remaining squid, making sure the oil is back up to temperature before each new batch.
- Turn up the heat to high, and raise the oil temperature to 200°C/390°F.
- Prepare a large mixing bowl by lining it with two layers of paper towels.
- Fry half of the squid in the oil—it’s fine if the pot is crowded. Cook for 1 1/2 minutes until the squid turns a deep golden and crispy. Move them to the prepared bowl. Reheat the oil to 200°C/390°F and fry the remaining squid.
- Remove the paper towels from the bowl and season the squid to your liking with salt and pepper, tasting as you go since the batter already contains salt. Mix well.
- Transfer the crispy squid to a serving dish and pair it with mayonnaise. The batter ensures the squid remains crispy, even when cooled.
