Teresa's Recipes
Crispy Salt and Pepper Squid
Indulge in the crispy, tender delight of Salt and Pepper Squid, a classic dish that has captured the hearts of seafood lovers around the globe. This appetizer is perfectly seasoned with a balance of salt and freshly cracked black pepper, delivering a burst of flavor in every bite. Traditionally enjoyed in Asian cuisine, this dish brings the essence of coastal cooking to your home kitchen. Whether served as a starter or a snack, the addition of zesty lime wedges elevates this dish to new heights, making it a must-try for any seafood enthusiast.
Ingredients
- 500g, cleaned and cut into rings Squid tubes
- 1 cup Cornflour
- 1 teaspoon, freshly cracked Black pepper
- 1 teaspoon Salt
- for deep frying Vegetable oil
- for serving Lime wedges
- for garnish (optional) Fresh coriander
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 300
- Fat: 15g
- Carbs: 30g
- Protein: 20g
- Sodium: 600mg
- Sugar: 0g
Instructions
- In a large bowl, combine the cleaned squid rings with salt and freshly cracked black pepper. Toss to ensure the squid is evenly coated.
- Add the cornflour to the bowl and mix well until the squid is fully coated in a thin layer. This will help create that signature crispy texture.
- Heat vegetable oil in a deep fryer or a large saucepan to 180°C (350°F). Use enough oil to ensure the squid can float freely while frying.
- Fry the squid in small batches for 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the pan, as this can lower the oil temperature.
- Once cooked, remove the squid from the oil and place on a plate lined with paper towels to drain excess oil.
- Serve the crispy squid hot, garnished with fresh coriander if desired, and accompanied by lime wedges for squeezing over the top.
Tips
- For an extra kick, add a pinch of chili powder or cayenne pepper to the cornflour mixture.
- Pair this dish with a sweet chili sauce or a spicy aioli for dipping.
- If using frozen squid, ensure to thaw and pat dry thoroughly before coating.