Crispy Salt & Pepper Squid Recipe

Introduction

Crispy Salt & Pepper Squid is a fantastic appetizer or snack that’s perfectly crunchy on the outside and tender on the inside. Coated in a light, flavorful batter and served with a garlicky aioli, it’s a dish loved by seafood enthusiasts everywhere.

Ingredients

• 700 g (1.4 lb) medium whole baby squid
• 500 g (1 lb) squid tubes, cleaned
• 2/3 cup cornflour (cornstarch)
• 1/3 cup plain (all-purpose) flour
• 1/2 tsp baking powder
• 1/2 tsp cooking (kosher) salt
• 1/4 tsp white pepper powder
• 2/3 cup cold tap water
• 3–4 cups vegetable or canola oil (~4cm / 1.5″ depth in a pot)
• Cooking (kosher) salt, for sprinkling
• White pepper powder, for sprinkling
• 1/2 cup whole egg mayonnaise (or Kewpie)
• 1/2 tsp finely grated garlic

Instructions

1. Prepare the squid: Cut one side of each squid tube to lay it flat. Pat dry both sides with paper towels. Lightly score the inside in 1.5 cm (0.6″) diamond shapes without cutting all the way through. Cut into roughly 5 x 2 cm (2 x 1″) rectangles.
2. Make the aioli: In a bowl, mix the mayonnaise and grated garlic. Set aside for at least 20 minutes or refrigerate up to 24 hours to develop flavor.
3. Prepare the batter: Whisk together flour, cornflour, baking powder, and salt in a bowl. Gradually add cold water while whisking until smooth. Chill the batter in the refrigerator for 30 minutes.
4. Heat the oil: Fill a small heavy-based pot or large saucepan with 4 cm (1.5″) of oil. Heat over medium-high until it reaches 160°C (320°F).
5. Coat the squid: Give the batter a quick whisk, then add all the squid pieces and toss to coat evenly, including the tentacles if using baby squid.
6. First fry: In three batches, lift the squid allowing excess batter to drip off before carefully placing in the hot oil. Use chopsticks to separate any pieces sticking together. Fry baby squid for 2 minutes or squid tubes for 3 minutes until light golden. Drain on paper towels.
7. Repeat frying: Ensure oil returns to 160°C between batches and fry all the squid.
8. Crisp the squid: Increase the oil temperature to 200°C (390°F). Line a large bowl with double-layer paper towels. Fry half the squid for 1.5 minutes until deep golden and crispy. Drain into the bowl. Reheat oil to 200°C and fry the remaining squid.
9. Season: Remove the towel from the bowl, taste the squid, then lightly sprinkle with salt and white pepper to taste. Toss well to distribute seasoning.
10. Serve: Transfer to a serving bowl and serve immediately with the prepared garlic aioli. The squid will stay crispy even as it cools.

Tips & Variations

• Use a thermometer to maintain consistent oil temperature for perfectly crispy squid without greasiness.
• Try adding a pinch of chili flakes to the batter for a spicy kick.
• Substitute mayonnaise with a plant-based alternative to make the aioli vegan-friendly.
• Baby squid tentacles add extra crunch and can be included for a delightful texture contrast.

Storage

Store leftover squid in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a hot oven or air fryer for a few minutes to help restore crispiness. Avoid microwaving, which can make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen squid for this recipe?

Yes, frozen squid can be used but thaw it completely and pat dry thoroughly to remove excess moisture before coating and frying. This helps the batter stick and stay crispy.

What can I use instead of cornflour in the batter?

If you don’t have cornflour, you can substitute with rice flour or potato starch for a similar light, crispy texture.

Crispy Salt & Pepper Squid Recipe

Print Recipe

★★★★★

4.4 from 78 reviews

This Crispy Salt & Pepper Squid recipe delivers tender squid coated in a light, crunchy batter seasoned with salt and white pepper, perfectly paired with a garlicky aioli. Using a two-step frying process ensures the squid is golden, crispy, and flavorful every time. Ideal as a delicious appetizer or snack, this dish maintains its crispiness even when cooled.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Squid

• 700 g / 1.4 lb medium whole baby squid
• 500 g / 1 lb squid tubes, already cleaned

Batter

• 2/3 cup cornflour / cornstarch
• 1/3 cup plain / all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp cooking / kosher salt
• 1/4 tsp white pepper powder
• 2/3 cup cold tap water

For Frying & Seasoning

• 3 – 4 cups vegetable or canola oil (~4 cm / 1.5″ depth in a pot)
• Cooking / kosher salt (just a pinch for seasoning after frying)
• White pepper powder (to taste after frying)

Aioli

• 1/2 cup whole egg mayonnaise (or kewpie mayonnaise)
• 1/2 tsp finely grated garlic

Instructions

1. Preparing Squid: Cut one side of the squid tube to lay it out in one flat piece. Pat both sides dry thoroughly using paper towels to remove excess moisture. Lightly score the inside surface of the squid in 1.5 cm (0.6″) diamond patterns without cutting all the way through. Then cut the squid into pieces roughly 5 x 2 cm (2 x 1″) rectangles. If using baby squid, include the tentacles as well.
2. Make Aioli: In a bowl, mix together the whole egg mayonnaise and finely grated garlic until well combined. Cover and let it rest for at least 20 minutes, or up to 24 hours for better flavor development.
3. Prepare Batter: In a separate bowl, whisk together cornflour, plain flour, baking powder, salt, and white pepper powder. Slowly whisk in cold tap water until the batter is smooth and lump-free. Refrigerate the batter for 30 minutes to let it set.
4. Heat Oil: Fill a small heavy-based pot or large saucepan with approximately 4 cm (1.5″) of vegetable or canola oil. Heat the oil over medium-high heat until it reaches 160°C (320°F). Use a thermometer for accuracy.
5. Coat Squid: Give the chilled batter a quick whisk to recombine. Toss all the squid pieces into the batter, making sure each piece is fully coated. If using baby squid, coat the tentacles as well for extra crunch.
6. First Fry – Cooking: Fry the squid in three batches. Pick up some battered squid pieces, allowing excess batter to drip off, then carefully place them in the oil. Use chopsticks to gently separate pieces that stick together. Fry baby squid for 2 minutes or regular squid tubes for 3 minutes until they turn light golden. Remove with a slotted spoon or spider and drain on a paper towel-lined tray. Make sure oil temperature returns to 160°C (320°F) before starting each batch.
7. Second Fry – Crisping: Increase the oil temperature to 200°C (390°F) by turning the stove to high heat. Line a large bowl with a double layer of paper towels. Fry half of the squid in the hot oil for 1.5 minutes until deep golden and very crispy. Remove and place in the prepared bowl. Heat the oil back to 200°C (390°F) and fry the remaining squid the same way.
8. Season: Remove excess oil by discarding the paper towels. Taste and sprinkle lightly with additional cooking salt and white pepper powder as desired. Toss the squid gently to ensure even seasoning.
9. Serve: Transfer the crispy salt and pepper squid to a serving bowl. Serve immediately with the prepared garlic aioli on the side for dipping. Enjoy the crispy texture even if it cools down.

Notes

• Lightly scoring the squid helps tenderize it and allows the batter to cling better.
• Maintaining oil temperature is crucial for a crispy, non-greasy finish.
• Including baby squid tentacles adds extra crunch and flavor.
• The aioli can be made up to 24 hours in advance for enhanced flavor.
• Use a thermometer to monitor oil temperature accurately for best frying results.
• This batter retains crispiness even once the squid cools down, making it great for serving later.

Keywords: crispy squid, salt and pepper squid, fried squid, seafood appetizer, squid recipe, garlic aioli, crispy batter squid