Salt and Pepper Squid

Why You’ll Love This Recipe

• Crispy and flavorful with minimal ingredients
• Quick to prepare—perfect for weeknight meals or entertaining
• A restaurant favorite that’s easy to recreate at home
• Tender squid with a golden, crunchy crust
• Customizable spice level
• Pairs well with dipping sauces or fresh herbs
• Great as an appetizer, side dish, or light main course
• Works with fresh or frozen squid
• Impressive presentation with simple technique
• Gluten-free adaptable with alternative flours

Ingredients

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

• Fresh or frozen squid (cleaned, tubes sliced into rings or strips)
• Cornstarch or rice flour (for extra crispiness)
• All-purpose flour
• Salt (fine or flaky)
• Freshly ground black pepper
• White pepper (optional, for extra heat and aroma)
• Garlic (finely minced or sliced)
• Red chili or chili flakes (optional)
• Green onions or cilantro (for garnish)
• Oil (neutral oil like canola or vegetable for frying)
• Lime or lemon wedges (for serving)

Directions

1. Prepare the squid: Clean and cut squid into rings or bite-sized strips. Pat dry thoroughly with paper towels.
2. Mix the coating: In a bowl, combine cornstarch, flour, salt, and black (and/or white) pepper.
3. Heat oil: Heat about 2 inches of oil in a deep pan or wok to 350°F (175°C).
4. Coat the squid: Toss the squid in the seasoned flour mixture, shaking off excess.
5. Fry in batches: Fry coated squid in hot oil in small batches for 1–2 minutes or until golden and crisp. Do not overcrowd the pan.
6. Drain: Remove with a slotted spoon and drain on paper towels.
7. Flavor boost: In a clean skillet or wok, heat a small amount of oil. Add minced garlic and chili and stir-fry for 30 seconds. Toss in the fried squid to coat.
8. Serve: Plate the squid and garnish with chopped green onions or cilantro. Serve immediately with lime wedges and dipping sauce if desired.

Servings and timing

Serves 2–4 as an appetizer or light main.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: About 25 minutes

Variations

• Spicy Version: Add chili flakes or fresh chopped chili to the final toss for heat.
• Salt and Sichuan Peppercorn: Use crushed Sichuan peppercorns for a numbing, aromatic twist.
• Gluten-Free: Use only cornstarch or rice flour for a gluten-free crispy coating.
• Garlic-Lime Style: Squeeze fresh lime juice over the squid and serve with extra garlic.
• Calamari-Style: Serve with a marinara or aioli dip for a fusion twist.
• Herb Garnish: Top with Thai basil or mint for extra fragrance.

Storage/Reheating

Best served immediately—salt and pepper squid loses crispness quickly.
If you must store leftovers, refrigerate in an airtight container for up to 1 day.
To reheat, place in a preheated 375°F (190°C) oven for 5–7 minutes until hot and crisp. Avoid microwaving.
Not ideal for freezing once cooked, but raw squid can be frozen and used later.

FAQs

What type of squid should I use?

Fresh or frozen squid tubes work best. Clean and slice into rings or strips. Tentacles can also be included.

Why isn’t my squid crispy?

Be sure the oil is hot enough (around 350°F/175°C), and don’t overcrowd the pan. Pat the squid dry before coating.

Can I make this ahead of time?

It’s best made and served immediately for the crispiest texture.

Is it better to use cornstarch or flour?

A mix gives great texture, but cornstarch or rice flour alone also creates an extra-crispy crust.

What oil is best for frying?

Use neutral oils with a high smoke point, like canola, vegetable, or peanut oil.

Can I air fry salt and pepper squid?

Yes, though it won’t be as crispy. Lightly oil the coated squid and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.

What dipping sauces go well with it?

Try sweet chili sauce, garlic soy sauce, sriracha mayo, or lime aioli.

How do I keep squid tender?

Cook quickly at high heat. Overcooking turns squid rubbery.

Can I use frozen squid?

Yes, just thaw completely and dry thoroughly before coating.

Is this dish gluten-free?

It can be made gluten-free by using only cornstarch or rice flour in the coating.

Conclusion

Salt and Pepper Squid is a bold, crispy dish that combines simple ingredients with big flavor. It’s easy to prepare at home and delivers restaurant-quality results every time. Whether served as an appetizer or part of a main meal, this dish is a surefire hit with its irresistible crunch, aromatic seasoning, and juicy, tender squid. Once you make it, you’ll keep coming back for more.

Salt and Pepper Squid

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Salt and Pepper Squid is a crispy, savory seafood dish made with tender squid coated in seasoned flour and flash-fried until golden. Finished with garlic, chili, and fresh herbs, it’s a bold, restaurant-style favorite perfect for sharing.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 2–4
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

• 1 lb fresh or frozen squid, cleaned and cut into rings or strips
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp salt (fine or flaky)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp white pepper (optional)
• 3 cloves garlic, minced or thinly sliced
• 1 red chili, sliced or 1/2 tsp chili flakes (optional)
• 2 green onions, chopped
• Fresh cilantro, chopped (optional)
• Oil for frying (vegetable, canola, or peanut oil)
• Lime or lemon wedges, for serving

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Instructions

1. Clean and slice the squid into rings or strips. Pat dry thoroughly with paper towels.
2. In a mixing bowl, combine cornstarch, flour, salt, black pepper, and white pepper (if using).
3. Heat 2 inches of oil in a deep pan or wok to 350°F (175°C).
4. Coat squid pieces in the seasoned flour mixture, shaking off any excess.
5. Fry the squid in small batches for 1–2 minutes or until golden and crispy. Avoid overcrowding.
6. Remove with a slotted spoon and drain on paper towels.
7. In a separate skillet, heat a small amount of oil. Sauté garlic and chili for 30 seconds, then toss in the fried squid to coat with aromatics.
8. Transfer to a serving plate and garnish with chopped green onions and cilantro. Serve hot with lime wedges and optional dipping sauce.

Notes

• Pat the squid dry to ensure maximum crispiness when frying.
• Use a thermometer to maintain oil temperature at 350°F for consistent results.
• White pepper adds a classic Asian flavor and extra heat.
• Serve immediately—this dish loses crispness as it sits.
• Use rice flour for a gluten-free version with an even crispier texture.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 280
• Sugar: 0g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 220mg