Salt and Pepper Squid

Steps

1. 1

   With a sharp knife, cut the squid tube on one side to open like a book.

2. 2

   Score the INSIDE of the squid tube in a cross section pattern. This allows the squid to curl up when frying.

3. 3

   In a bowl, marinate the squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper for 15 minutes.

   Start 15-minute timer
4. 4

   While the squid marinates, chop the garlic, green onion whites, and jalapenos and set them aside.

5. 5

   In a large mixing bowl, combine 1 cup cornstarch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper; mix thoroughly to combine.

6. 6

   Dredge the marinated squid in the dry batter, ensuring there are no bald spots on the tentacles or tubes.

7. 7

   Heat oil for deep frying to 385°F (200 °C) (195°C (375 °F)).

8. 8

   Fry the squid in batches for 2 minutes or until crispy and golden brown. Ensure the oil temperature does not drop below 325°F (160 °C) (165°C (325 °F)) during the process.

   Start 2-minute timer
9. 9

   Transfer the fried squid to a wire rack to cool slightly and immediately sprinkle with additional white pepper and salt to taste.

10. 10

    To a hot wok, add 1 tbsp neutral oil and fry the chopped garlic for 15 seconds.

    Start 15-second timer
11. 11

    Add the green onion whites and diced jalapenos to the wok. Stir fry for 1 minute.

    Start 1-minute timer
12. 12

    Add the fried squid back into the wok and toss to combine with the aromatics.

13. 13

    Garnish with thinly sliced serranos for extra heat and serve immediately.