Crispy Salt & Pepper Squid
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.7 out of 5 stars
(20)
Ingredients
3 servings
- 700 g / 1.4 lb medium whole baby squid
- 500 g / 1 lb squid tubes (, already 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 ( - just a pinch!)
- White pepper powder
- 1/2 cup whole egg mayonnaise ( or kewpie)
- 1/2 tsp finely grated garlic
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Preparation
Step 1
Preparing squid:
Step 2
Cut one side of the squid tube to lay it out in one flat piece. Pat both sides dry with a paper towel.
Step 3
Lightly score the inside with a small sharp knife in 1.5 cm / 0.6" diamonds (don't cut all the way through). (Note 3)
Step 4
Cut the squid into pieces 5 x 2cm (2 x 1") rectangles (approximately).
Step 5
Aioli:
Step 6
Mix the ingredients together in a bowl and set aside for at least 20 minutes (up to 24 hours).
Step 7
Batter:
Step 8
Batter - Whisk the flour, cornflour, baking powder and salt in a bowl. Then whisk in water until smooth. Refrigerate for 30 minutes. (Note 4)
Step 9
Heat oil - Fill small heavy based pot or large saucepan with 4cm / 1.5" of oil. Heat to 160°C/320°F on medium high heat. (I use a Thermapen to check the temp)
Step 10
Give the batter a quick whisk then add all the squid in a toss to coat. (Including tentacles if using baby squid - it's the crunchiest!)
Step 11
Fry 1:
Step 12
Batter - Cook the squid in 3 batches. Pick up some squid and let the excess batter to drip off. Careful place in the oil. Use chopsticks to seperate the pieces that stick together.
Step 13
Fry baby squid for 2 minutes or the regular squid tubes for 3 minutes until light golden. Use a spider or slotted spoon to remove the squid on a paper towel lined tray.
Step 14
Repeat - Fry remaining squid, making sure the oil comes back to temperature before cooking batches 2 and 3.
Step 15
Fry 2 - crisp it!
Step 16
Increase oil temp - Increase the stove to high and bring the the oil up to 200°C/390°F.
Step 17
Bowl - Line a large mixing bowl with double layer of paper towels.
Step 18
Fry - Place half of the squid in the oil (it's ok to crowd the pot). Cook for 1 1/2 minutes, until it becomes deep golden and crispy. Remove into the bowl. Bring the oil back up to 200°C/390°F then fry the remaining squid.
Step 19
Season - Remove paper towel. Taste first then sprinkle lightly with as much salt and pepper as you want (the batter has salt in it already). Toss well.
Step 20
Serve:
Step 21
Pour into a serving bowl and serve with aioli! This batter is so good, it will stay crispy even once the squid has gone cold.
Step 22
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