Salt and Pepper Squid

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A beloved Cantonese pub-style dish, Salt and Pepper Squid features tender squid coated in a light, shatteringly crisp starch shell and tossed with fragrant garlic, scallions, and a bold duo of freshly ground black and white pepper. It comes together in under 40 minutes and is best enjoyed piping hot with cold beer or steamed rice.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 32 gCarbs
• 1 gFiber
• 1 gSugar
• 26 gProtein
• 780 mgSodium
• 360 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the squid

• 1.5 lb cleaned squid (tubes and tentacles), patted very dry
• 1 large egg white, lightly beaten
• 2/3 cup cornstarch
• 1/3 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• Neutral oil (such as peanut or canola), for frying

For the salt-and-pepper seasoning

• 1 1/2 tsp freshly ground white pepper
• 1 1/2 tsp freshly ground black pepper
• 1 tsp Sichuan peppercorns, toasted and finely ground
• 1 1/2 tsp fine sea salt
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 scallions, white and green parts sliced thin
• 1 fresh red chili, thinly sliced (optional)

Directions

1. Slice the squid tubes into 1/2-inch rings and keep the tentacles whole; pat everything thoroughly dry between paper towels so the coating will stick and fry crisp.
2. In a wide bowl, whisk together the cornstarch, flour, baking powder, and 1/2 tsp kosher salt. Add the egg white and stir with chopsticks until the mixture forms rough, shaggy clumps that cling to the squid.
3. Heat 2 inches of oil in a heavy wok or deep pot to 350°F (175°C). Working in small batches, dredge the squid pieces in the coating, shake off excess, and lower them gently into the oil.
4. Fry each batch for 90 seconds to 2 minutes, just until pale gold and crisp; do not let the oil temperature drop below 325°F. Drain on a wire rack and repeat with the remaining squid.
5. Carefully pour off all but 2 tablespoons of oil and return the wok to medium-high heat. Add the garlic, ginger, chili, and scallion whites and stir-fry for about 30 seconds until just fragrant.
6. Return all of the fried squid to the wok, sprinkle the pepper-salt mixture evenly over the top, and toss briskly for 20 to 30 seconds so every piece is seasoned and sizzling hot.
7. Transfer to a platter, scatter the scallion greens over the top, and serve immediately with lemon wedges or a chili dipping sauce on the side.

Cook’s Notes

• Pat the squid bone-dry before dredging—any surface moisture will steam the coating and make it soggy instead of crisp.
• Fry in small batches; overcrowding the wok drops the oil temperature and leads to greasy, limp squid.
• For extra crunch, double-fry by resting the squid for 2 minutes after the first fry, then returning it to 375°F oil for 45 seconds.
• Always grind the peppers fresh; pre-ground pepper loses its floral heat and citrusy aroma within weeks.
• Best eaten the moment it leaves the wok—the crust softens quickly, so time your stir-fry seasoning step to right before serving.

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