Salt and Pepper Squid
Salt and pepper squid is a popular dish that has gained a lot of popularity in recent years. This tasty dish has become a staple in many restaurants around the world and is enjoyed by food lovers everywhere.
Salt and pepper squid is believed to have originated in China. This dish is often associated with Sichuan cuisine, which is known for its spicy flavours. The dish is typically made using fresh squid that has been cut into rings or strips. The squid is then seasoned with salt, pepper, and other spices before being deep-fried until crispy. It is then stir-fried in a wok with ingredients such as garlic, chilli and spring onion before being served.
If you go to your local pub, you will likely find what I call “pub-style salt and pepper squid”. This squid is coated in flour, salt and pepper and then deep fried. This is the style I am making for you today. I will however make Chinese style salt and pepper squid in the future for you to enjoy.
Over time, salt and pepper squid has become a popular dish in many other countries, including Australia, New Zealand, and the United States. In these countries, the dish is often served as an appetizer or as part of a seafood platter. Salt and pepper squid is often served as a bar snack in many countries, including Australia and New Zealand. This dish pairs well with beer and is a great option for those looking for a tasty snack to enjoy while watching the game.
In China, salt and pepper squid is often sold by street vendors. This dish is a popular snack for those on the go and is often served with a side of spicy dipping sauce.
While salt and pepper squid may seem like a complicated dish, it’s actually quite easy to make at home. All you need is fresh squid, some basic seasonings, and a deep fryer or large pot for deep frying.
Salt and Pepper Squid
Equipment
- 1 large pot or wok suitable for deep frying.
- 1 spider or skimmer or other utensil capable of retrieving the squid from the hot oil
Ingredients
- 500 grams (1.1 lbs) squid/calamari tubes (note 1)
- ¼ cup plain flour
- ¾ cup cornflour
- 1 tsp salt
- 2 tsp FRESHLY ground black pepper
- 2 eggs whisked
- 2-3 litres (2-3 quarts) oil canola, vegetable, sunflower, peanut (note 2)
Instructions
- With a sharp knife, score the squid in a criss-cross pattern going a few millimetres deep, be careful to not cut through the squid. Then cut the squid into large bite sized pieces.
- Beat 2 eggs into a medium sized bowl. Add squid to beaten egg and mix well.
- In a large bowl add both flours, salt, pepper and mix well. Take each piece of squid from the egg, letting the excess egg drip away, then thoroughly coat in the flour mix. Do this for all squid pieces.
- In your wok or large pot, add your oil until it fills only HALF way up. Do not overfill the pot more than this. Heat to 180℃/355℉. Shaking the excess flour off the squid, add - at most, half of the squid to the hot oil and cook for no longer than 2-3 minutes, any longer than this and you squid can become very tough. You may need to cook it in 3 or more batches, depending on the size of your cooking vessel. Cook the rest of the batches of squid.
- Immediately after the squid leaves the hot oil, place onto a paper towel lined plate and sprinkle it with more salt and pepper to taste.
- Serve hot with golden fried chips/fries, a wedge of lemon and a nice garlic aioli for dipping.