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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.

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

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

Find it online: https://thefamilycooking.com/salt-and-pepper-squid/