The Salt and Pepper Squid My Dad's Made 100,000 Times

Method8 steps · about 45 min

1. 1

   Step 1: For fresh whole squid (1 lb), separate the tentacles/body, open the body and remove the innards and translucent quill. Remove the fins and peel the outer skin. Rinse the body and fins in cold water, changing the water to remove debris. Cut the tentacles free above the eyes, discard the eyes/head contents, and remove the hard beak. Rinse the tentacles. If using already-cleaned fresh squid, clean only as needed. If using frozen already-cooked squid instead, thaw in the refrigerator and skip the whole-squid cleaning.

   Uses 1 lb fresh squid, OR thawed already-cooked squid · Cold water, for cleaning/rinsing fresh squid, as needed

2. 2

   Step 2: For cleaned fresh squid, scrape away remaining debris. With the inside of the body facing up, score diagonally at 45 degrees every 1/4–1/2 inch without cutting through, then rotate 90 degrees and score again to make a cross-hatch. Cut into similarly sized long triangles about 1 inch wide; repeat with the fin. Cut tentacles into 1–2-inch pieces and butterfly any thick sections; remove any hard beak remaining at their base and cut that thick edible flesh into thin strips. Rinse and drain. Already-cooked squid needs only suitably sized pieces, without repeating the fresh-squid preparation.

   Uses Cleaned fresh squid OR thawed already-cooked squid · Cold water, for cleaning/rinsing fresh squid, as needed

3. 3

   Step 3: Pat the fresh squid pieces from step 2 very dry. Mix with the 1/4 tsp marinade white pepper, 1 tbsp marinade cooking wine and large egg yolk (1), then mix in the separate 1 tbsp marinade potato starch. For already-cooked squid, pat the thawed pieces dry instead and omit this fresh-squid marinade entirely.

   Uses Prepared fresh squid OR already-cooked squid pieces · 1/4 tsp white pepper, for fresh-squid marinade · 1 tbsp cooking wine, for fresh-squid marinade · 1 large egg yolk, for fresh-squid marinade · 1 tbsp potato starch, for fresh-squid marinade

4. 4

   Step 4: Cut the red bell pepper (1/4) into 1/4-inch strips. Dice the Thai chillies. Peel, smash and finely mince the garlic (3 cloves). Dice only the white parts of the three green-onion pieces and reserve the greens for another dish.

   Uses 1/4 red bell pepper · 2 small Thai bird’s-eye chillies · 3 cloves garlic · 3 pieces green onion, whites only

5. 5

   Step 5: Mix the 4 tbsp flour and separate 2 tbsp batter potato starch in a bowl. Add water gradually from the 4 tbsp supply, mixing until it resembles thick gummy mashed potatoes; reserve any unused clean water. Stir in the 1 tsp baking powder and 1/2 tsp batter salt, then the separate 1 tsp batter oil.

   Uses 4 tbsp all-purpose flour, for batter · 2 tbsp potato starch, for batter · From 4 tbsp water supply, added gradually to thick batter; reserve unused · 1 tsp baking powder, for batter · 1/2 tsp salt, for batter · 1 tsp oil, for batter

6. 6

   Step 6: In a clean small bowl, thoroughly mix the 2 tsp garlic salt and separate 1/4 tsp seasoning white pepper. Keep this mixture clean for adding to taste later.

   Uses 2 tsp garlic salt, for seasoning mix · 1/4 tsp white pepper, for seasoning mix

7. 7

   Step 7: Heat the 2 cups frying oil in a suitable wok or deep pot to 350°F, using a cooking thermometer and leaving room for the food. For fresh squid: immediately before frying, coat the marinated squid from step 3 with the batter from step 5. Fry in uncrowded batches at about 350°F for the source guide of 2 1/2–3 minutes, turning occasionally, until curled, golden and fully cooked/opaque. Remove, bring the oil to 380°F and fry each batch again for 30–40 seconds. For the mutually exclusive already-cooked-squid route: squeeze remaining moisture from the dried thawed pieces, coat with the same prepared batter and fry at 350°F for 30–40 seconds; then fry at 380°F for 20–30 seconds. Discard batter that has contacted raw squid/egg. Whichever route is used, reserve 1 tbsp frying oil for the final stir-fry.

   Uses 2 cups frying oil; absorbed quantity unknown · Fresh marinated squid OR dried already-cooked squid, selected route only · Prepared thick squid batter, coating as needed; discard contaminated excess

8. 8

   Step 8: Heat a clean wok over high heat with the reserved 1 tbsp frying oil from step 7, or fresh oil, then lower the heat. Add the prepared garlic from step 4 for 20–30 seconds until aromatic, then the chillies for 10–20 seconds, green-onion whites for 10–20 seconds and bell pepper for 10–20 seconds. Add the fried squid from the selected route in step 7 and stir-fry for 40–50 seconds. Swirl in the separate 1 tsp finishing wine and mix for 15–20 seconds. Sprinkle in the seasoning mix from step 6 gradually while tossing for 30–40 seconds, to taste. Serve or reserve clean extra seasoning rather than using all of it automatically. Taste the finished dish, plate and serve.

   Uses 1 tbsp oil, reserved from frying oil (or fresh) · Prepared garlic, Thai chillies, green-onion whites and bell pepper · Double-fried squid from the selected fresh OR already-cooked route · 1 tsp cooking wine, for finishing · Prepared garlic-salt/white-pepper mixture, added gradually to taste; serve or reserve clean extra