Name: Salt and Pepper Squid Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 large squid (or calamari), about 450g/1lb, cleaned; 1 tablespoon shaoxing wine; ¼ teaspoon sea salt; ¼ teaspoon white pepper; ¼ cup all-purpose flour; ¼ cup cornstarch; ½ teaspoon sea salt; ½ teaspoon white pepper; 1 litre vegetable oil (sunflower or canola) for deep frying; 3 cloves garlic, thinly sliced and patted dry; 1 fresh chili, deseeded, thinly sliced, patted dry; Handful fresh basil leaves, patted dry

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Introduction

Salt and pepper squid is a crispy, flavorful dish that’s perfect as a snack or appetizer. Lightly battered and fried to golden perfection, it’s tossed with fragrant garlic, chili, and fresh basil for an irresistible combo. This easy recipe delivers restaurant-quality results right at home.

The image shows small pieces of crispy fried food, with a golden brown rough texture, each piece topped with dark green, slightly wilted leaves and thin slices of bright red chili. A woman's fingers are gently holding one piece close to the camera, giving a sense of scale and texture. The fried pieces are placed on a white paper towel that catches excess oil, set on a white marbled surface. The overall look is crunchy, warm, and colorful with the contrast of green and red on the golden fried pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large squid (or calamari), about 450g/1 lb, cleaned
1 tablespoon shaoxing wine
¼ teaspoon sea salt (for marinade)
¼ teaspoon white pepper (for marinade)
¼ cup flour
¼ cup cornstarch
½ teaspoon sea salt (for coating)
½ teaspoon white pepper (for coating)
1 litre vegetable oil (sunflower or canola) for deep frying
3 cloves garlic, thinly sliced
1 fresh chili, deseeded and thinly sliced
Handful fresh basil leaves

Instructions

Step 1: Score the squid tubes with criss-cross patterns and cut into bite-sized pieces.
Step 2: Combine squid with shaoxing wine, ¼ teaspoon salt, and ¼ teaspoon white pepper. Mix well and marinate in the fridge for 15 minutes.
Step 3: Preheat vegetable oil in a deep pot to 180°C/350°F for frying.
Step 4: Mix the flour, cornstarch, ½ teaspoon salt, and ½ teaspoon white pepper in a bowl to make the crispy coating.
Step 5: Coat each marinated squid piece thoroughly with the flour mixture. If doubling or tripling portions, fry in batches.
Step 6: Add coated squid pieces to the hot oil one at a time, dusting off excess coating first. Fry on high heat for about 2 minutes, flipping halfway.
Step 7: Quickly add the garlic, chili, and basil all at once into the oil with the squid. Step back immediately to avoid hot oil splatters.
Step 8: Fry everything together for 1 more minute. Then, remove squid and crispy aromatics with a slotted spoon onto paper towels to drain.
Step 9: Serve immediately, sprinkling extra white pepper if desired.

Tips & Variations

For perfectly scored squid, slice tubes open flat and make diagonal shallow cuts without slicing through completely.
If you don’t have a thermometer, test oil heat by dropping a small piece of bread or using a wooden chopstick to check for sizzling.
Try swapping basil for fresh coriander or mint for a different herbal twist.
Use shaoxing wine substitute like dry sherry if unavailable.

Storage

Salt and pepper squid is best enjoyed fresh and crispy. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat in a hot oven or air fryer to restore crispness; avoid microwaving as it softens the coating.

How to Serve

A close-up of crispy golden fried calamari pieces piled on a white paper towel, showing a crunchy texture with small bubbles and ridges on the batter. Scattered on and around the calamari are dark green fried basil leaves and thin strips of bright red chili. The colors highlight the pale yellow of the fried batter with fresh green and red accents on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen squid for this recipe?

Yes, frozen squid works fine. Thaw completely and pat dry before marinating to ensure the coating sticks well and the squid fries crisply.

What oil is best for deep frying squid?

Use a neutral, high smoke point oil like sunflower, canola, or peanut oil. These oils handle high heat well and won’t overpower the squid’s delicate flavor.