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Salt and Pepper Squid

Salt and Pepper Squid

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
User

User

This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 1294 kcal
  • 65%
  • Fat:
  • 83.3 g
  • 128%
  • Carbs:
  • 110.1g
  • 36%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 261 mg
  • 87%
  • Sodium:
  • 5403 mg
  • 216%

Based on a 2,000 calorie diet

Directions

  1. Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.
  2. Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.
  3. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.
  4. Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.
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Reviews

kc
38

kc

4/3/2007

I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices.

Erik
32

Erik

4/9/2007

simple yet effective. I found this recipe to be a great base to work from. I added a tsp of cayenne pepper to my flour mixture which gave the squid a nice kick. I also made a chili garlic sauce that really made this dish a hit .

Jane.M
25

Jane.M

12/11/2006

This was so easy -I also added some chilli flakes to give it an extra kick.It tasted just like our local chinese resturant here in Sydney - only better!

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