Crispy Salt and Pepper Squid: Quick, Crunchy Perfection

Crispy Salt and Pepper Squid is a game-changer in your kitchen, marrying tender calamari with aromatic garlic and fresh basil in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizer

Cuisine: Taiwanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Squid

500 grams Squid Fresh is best, but frozen can work if properly thawed.
2 tablespoons Shaoxing Wine Substitute with dry sherry if unavailable.

For the Coating

1 teaspoon Sea Salt No substitutions are recommended.
1 teaspoon White Pepper Black pepper can be used as an alternative.
1 cup Flour Coating base that provides structure and crunch.
1/2 cup Cornstarch Use for a gluten-free version.

For Frying

2 cups Vegetable Oil Necessary for frying.

For the Aromatics

3 cloves Garlic Slice thinly for even cooking.
1 piece Fresh Chili Deseed for milder flavor.
1 cup Fresh Basil Leaves Essential aromatic flavor.

Equipment

Deep pot
Mixing Bowl
slotted spoon
thermometer

Method

Step‑by‑Step Instructions

Begin by gently scoring the squid in a crosshatch pattern and then cut it into bite-sized pieces.
In a mixing bowl, combine the squid with shaoxing wine, sea salt, and white pepper. Marinate for about 15 minutes.
While the squid marinates, whisk together flour, cornstarch, additional sea salt, and white pepper in another bowl.
In a deep pot, heat vegetable oil to 180°C (350°F).
Carefully dredge the marinated squid pieces in the coating mixture.
Gently lower the coated squid into the hot oil, frying for about 2 minutes.
After frying, add sliced garlic, chili, and fresh basil leaves to the pot and fry for an additional minute.
Use a slotted spoon to remove the squid and aromatics, letting them drain on paper towels before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Serve immediately while hot and crunchy; pairs well with a spicy mango salad or Szechuan broccoli.

Tried this recipe?

Let us know how it was!