Cantonese, Deep-fried, Salt, Seafood, Share Plates, Spices, Under 30 minutes, Weeknight Meals

Crispy salt & pepper squid

I love salt and pepper squid, and my kids do too! The crispy ends and the salty coating. How can you go wrong? I like to add some five spice for flavour, if you aren’t a fan just add a pinch and see how you go. It just adds a nice flavour dimension.
Just a note on the cooking – I always try a test piece to make sure the salt and pepper are to my liking. I tend to like it on the saltier side, so add to taste. This dish is easier than you may think, give it a try!

kitchenink sandp squid

Crispy salt & pepper squid
Crispy salt & pepper squid
Print Recipe
Servings Prep Time
4 15 mins
Cook Time
8 mins
Servings Prep Time
4 15 mins
Cook Time
8 mins
Crispy salt & pepper squid
Crispy salt & pepper squid
Print Recipe
Servings Prep Time
4 15 mins
Cook Time
8 mins
Servings Prep Time
4 15 mins
Cook Time
8 mins
Ingredients
Servings:
Instructions
  1. Cut squid down one side, then open out flat. With the inner surface facing up score surface in a crosshatch pattern. Cut into 4cm squares (approximately).
  2. Heat the oil in a large wok over medium heat until it reaches 190°C.
  3. Meanwhile, combine flour, salt, pepper, five spice and paprika in a medium bowl.
  4. Working in batches, add several pieces of squid to flour mixture and toss gently to coat, shaking off any excess. Add squid to the oil and cook for 2 minutes or until squid turns golden and is just cooked through.
  5. Transfer squid to a paper towel lined plate. Repeat with remaining squid, making sure oil is 190°C between batches. Serve immediately with lemon wedges.
Recipe Notes

Sometimes I serve this with chilli sauce or try it scattered with thinly sliced fresh chilli and green onions (scallions).


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