The Best Crispy Fried Calamari | Chinese Salt and Pepper Squid Recipe
This is the best crispy salt-and-pepper squid recipe. They are crispy, golden, and incredibly addictive. Every time I make it, these crispy treats will basically be gone as soon as I put them on the table because my family goes nuts and can’t stop eating. They are always amazed and ask me how I made the crust so airy and crispy.
That signature golden brown crust is the result of 2 tricks.
First, I will show you a special batter that contains fine cornmeal. Cornmeal creates a sturdier outer layer that resists sogginess way better. It also adds a subtle sweet, earthy corn flavor and that beautiful golden-yellow color, making the finished dish look super appetizing.
If you watched my previous salt and pepper ribs and wings video, you may notice that I used a dried flour mixture to coat the ribs and wings, but I used a wet batter to coat the squid in this recipe. Do you know why? Squid cooks really fast and can be easily overcooked. A wet batter allows you to control the doneness better so you don’t end up with a rubbery texture. These details are small, but they make all the difference for a perfect result.
Souped Up Tip for deep frying: When you add the squid to the oil, give it a gentle swirl so that it swims in the oil for 2 seconds. This helps the batter to fully interact with the oil and creates a light, airy, crispy texture. You can see the comparison: The one on the left was fried without swirling, and the one on the right was gently swirled in the oil. The first one has a smooth and more rounded crust, while the second one has those beautiful little folds created by the swirling. It is so much crispier, and the crunchy texture lasts a long time. This is why sometimes you can follow a recipe exactly and end up disappointed. Small details really make a big difference.
To make authentic Salt and Pepper Squid, you will need Chinese salt and pepper seasoning (Jiao Yan Seasoning), which is different than the salt and pepper condiment you put on the dinner table. The name refers to Sichuan peppercorns, which have a dominant citrus aroma and a unique tingling effect that determines the authenticity of this dish. You can click here to purchase Jiao Yan Seasoning online, or you can watch this video (https://youtu.be/P9m_B-QqeKA) to learn how to make it yourself.
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The Best Crispy Fried Calamari | Chinese Salt and Pepper Squid Recipe
Mandy Fu
This is the best crispy salt-and-pepper squid recipe. Golden, airy, and incredibly addictive, these little treats never last long in my house. The moment I put them on the table, my family dives in and can’t stop eating. They are always amazed by how light and crunchy the crust is and as me what my secret is.
The secret comes down to 2 simple tricks: a light batter made with fine cornmeal and a special frying technique that create those delicate, airy folds in the crust. The batter stays crispy for a long time, while the squid inside remains tender and succulent.
Ingredients
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- 300g of squid, slice into 1/4 inch thick rings
- 3 cloves of garlic, grated
- 1 inch of ginger, grated
- 1/2 tsp of sugar
1.5 tsp of soy sauce
- 1 tsp of Jiaoyan seasoning
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- 1 tsp of baking powder
- 2 tbsp of all-purpose flour
- 1/4 cup of finely cornmeal
- 1/3 cup of water
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- 2 cups of oil for deep frying
- 2 tbsp of diced red chilies
- 2 tbsp of diced scallions
- 1-2 tsp of Jiaoyan seasonings to sprinkle at the end
- 3-4 slices of lemon
Directions
If the squid’s skin is remained, gently rub the surface to lose a little bit of tissue; then grab the tissue and pull the skin off. Keep doing that until all the skin is gone. This step is optional, but it does make the squid more tender.
Slice the squid hood into 1/4 of an inch thick rings. Cut the tentacles into bite sized pieces.
Marinate the squid with grated garlic, ginger, sugar, soy sauce, and 1 tsp of Jiaoyan seasoning. Mix well and set it aside.
To make the batter, thoroughly mix the baking powder, all purpose flour, fine cornmeal and water until no lumps. Do not use coarse cornmeal, or else your batter will have an unpleasant gritty texture.
Mix the marinated squid into the batter and stir until well combined.
Heat the oil to 400F. I use peanut oil for deep frying but corn, sunflower seeds, or other high smoke point oil will also work.
Add the coated squid to the oil one by one. When each piece of squid touches the oil, give it a little swirl to create that extra crispy crust. Fry the squid over medium high heat for 2-3 minutes or until golden and crispy. You will have to fry in 2-3 batches to avoid crowding the wok.
Take the fried squid out of the oil and rest on a rack to drain the excess grease.
Toss the squid with some diced Thai bird eye chilies, scallions, and extra Jiaoyan seasoning to reinforce the salt and pepper flavor. Serve with a few slices of lemon. A bit of sourness really cuts down the heaviness from the deep frying, taking this Jiaoyan squid to a different level.
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