Salt and Pepper Squid

Method9 steps · about 50 min

1. 1

   Step 1: Start with ready cleaned baby squid (1½ lb) bodies and tentacles. Rinse the 1½ lb squid with running water and drain well. Slice the bodies into rings about ⅓ inch thick; leave small tentacles whole. Cut any larger tentacles into about 2-inch bite-size pieces. Keep all the prepared squid for step 2.

   Uses 1½ lb baby squid, bodies and tentacles ready cleaned · Running water for rinsing squid

   
2. 2

   Step 2: Mix all the prepared squid from step 1 with the 2 tbsp Shaoxing wine, separate ¼ tsp marinade salt, 2 tbsp minced ginger and 2 minced garlic cloves until thoroughly coated. Refrigerate to marinate at least 15 minutes and up to 1 hour.

   Refrigerate squid marinade · 15 minUses All the rinsed, drained and cut squid from step 1 · 2 tbsp Shaoxing wine for marinade · ¼ tsp salt for marinade · 2 tbsp minced ginger for marinade · 2 garlic cloves, minced, for marinade

   
3. 3

   Step 3: Meanwhile, mix the ⅓ cup all-purpose flour, ⅓ cup cornstarch, ¼ cup cornmeal, separate ½ tsp coating salt and ½ tsp white pepper in a large bowl. Reserve the whole dry coating mixture for step 6.

   Uses ⅓ cup all-purpose flour for dry coating · ⅓ cup cornstarch for dry coating · ¼ cup cornmeal for dry coating · ½ tsp salt for dry coating · ½ tsp white pepper for dry coating

   
4. 4

   Step 4: Place the frying vegetable oil (6 cups) in a medium deep pot large enough to hold it safely at a 2–3-inch depth with ample space above it. Heat over medium-high heat to 375–400°F (about 190–204°C), then adjust to medium heat to maintain this range while frying. Keep this oil bath for steps 7 and 8.

   Uses 6 cups vegetable oil for a deep frying bath

5. 5

   Step 5: While the oil heats, place a large wire rack over a tray for draining the cooked squid. Use the rack to release steam and keep the coating crisp; avoid layered paper towels that trap steam.

6. 6

   Step 6: Drain all the marinated squid from step 2 and discard the marinade liquid. Put half the drained squid and half the dry coating from step 3 into a large resealable bag, then shake to coat. Transfer the coated pieces to a bowl. Repeat with the remaining half of the squid and remaining half of the coating, combining both coated portions. Lift the coated pieces from the bowl for frying and leave any loose excess coating behind.

   Uses First half of the squid solids after draining the marinade · First half of the complete dry coating from step 3 · Remaining half of the squid solids after draining the marinade · Remaining half of the complete dry coating from step 3

   
7. 7

   Step 7: Separate the coated squid from step 6. Lower small batches into the hot oil bath from step 4 with a spider or slotted spoon, without crowding. Fry each batch about 2–3 minutes until golden brown and the squid reaches 63°C (145°F). Lift out, draining the excess oil, and transfer each batch to the rack prepared in step 5. Repeat until all the coated squid is cooked. Keep the frying oil in the pot for the optional garnish.

   Fry squid — per small batch · 3 minUses All the coated squid from both portions in step 6, fried in repeated small batches · The retained hot oil bath from step 4; actual oil uptake is unknown

   
8. 8

   Step 8: Optional garnish: dry the basil leaves and Thai chili peppers (4–5) thoroughly. Carefully lower the selected garnish into the retained hot oil from step 7 using a sieve; moisture in leaves can cause splattering. Fry about 30 seconds, until the basil is dark and crisp, then lift out, drain and transfer to a plate to cool briefly. Skip this stage if omitting the garnish.

   Fry optional dried garnish · 1 minUses 1 batch basil leaves for optional garnish; batch size unspecified · 4–5 Thai chili peppers for optional garnish · Actual hot oil remaining after the squid batches are removed

   
9. 9

   Step 9: Serve all the cooked, drained squid from step 7 promptly, hot and crisp, as 4 servings. Add the optional fried garnish from step 8 if made. Offer optional lemon wedges and ready mayonnaise alongside. Refrigerate cooked leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F), allowing that the coating will soften during storage.

   Uses All the cooked, drained squid from step 7 · All the fried basil and chili garnish if step 8 was selected · Lemon wedges for serving, optional · Ready mayonnaise for dipping, optional