Salt and Pepper Squid

Ingredients

• 1 lb squid (tubes & tentacles)
• 1 tbsp Shaoxing wine (for marinade)
• 0.5 tsp kosher salt (for marinade)
• 0.25 tsp white pepper (for marinade)
• 1 cup cornstarch (for dry batter)
• 0.33 cup cornmeal (for dry batter)
• 1 tsp kosher salt (for dry batter)
• 1 tsp white pepper (for dry batter)
• 1 tbsp neutral oil (for stir-frying; additional needed for deep frying)
• 1 tbsp garlic (chopped)
• 4 green onion whites (stalks, chopped)
• 2 jalapenos (diced; use serranos for more heat or green bell peppers for less heat)
• serrano pepper (thinly sliced for garnish)
• white pepper and salt (to taste, for finishing)

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.

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 (195°C).

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 (165°C) during the process.

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.

11. 11

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

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.

Notes

The scoring technique on the inside of the squid is essential for the classic curled appearance. For the best texture, ensure the oil is hot enough before frying to prevent the batter from becoming soggy.

Nutrition per serving

• main
• appetizer
• seafood
• fried
• Chinese
• spicy
• calamari