Salt and Pepper Squid (椒盐鱿鱼)

Method8 steps

1. 1

   Step 1: Have the garlic, ginger, chili and scallion prepared as listed before frying. Mix 4 tbsp of the flour with the batter’s ¼ tsp prepared salt-and-pepper seasoning and 3 tbsp water into a semi-runny paste. Add the raw squid (250 g) and turn until thoroughly coated.

   Uses 4 tbsp flour for wet batter · ¼ tsp prepared Chinese salt-and-pepper seasoning for the batter · 3 tbsp water for the batter · 250 g raw cleaned squid, cut into rings or bite-sized pieces

2. 2

   Step 2: On a shallow plate, mix the remaining 3 tbsp flour with the 3 tbsp cornstarch and pinch of baking powder. Transfer the battered squid piece by piece to this dry mix and coat all surfaces generously. Put the coated pieces on a tray without touching. Fry soon after coating so the crust does not become damp; leave any unused batter or dry mixture behind.

   Uses Wet-battered squid, unused wet batter excluded · Remaining 3 tbsp flour for dry coating · 3 tbsp cornstarch for the dry coating · 1 pinch baking powder for the dry coating

3. 3

   Step 3: Heat enough high-heat oil in a wok or pot to 180°C/350°F. Carefully slide in an uncrowded batch of coated squid, keeping loose coating out of the oil. Fry until the coating is crisp and lightly golden and the squid is cooked through; avoid cooking longer than needed, which makes squid tough. Work in two or three batches as needed and let the oil return to temperature between batches.

   Uses Dry-coated squid selected for each batch, unused dry mix excluded · Enough high-heat oil for deep frying

4. 4

   Step 4: Lift each cooked batch out with a slotted utensil and drain in a wide colander or on kitchen paper, in one layer as far as possible. Repeat the frying and draining until all the squid is cooked, keeping the drained pieces ready for the final toss.

   Uses Cooked squid lifted from each frying batch, excess oil excluded

5. 5

   Step 5: Carefully pour the hot used oil into a suitable heatproof container, leaving just a thin coating in the wok. Add the 2 tbsp garlic, 2 tsp ginger and minced chili to taste. Fry until fragrant and slightly softened, stirring so the garlic does not burn.

   Uses Thin retained frying-oil coating, fried squid kept aside · 2 tbsp minced garlic · 2 tsp minced ginger · Minced fresh chili to taste

6. 6

   Step 6: Return all the drained cooked squid to the fragrant aromatics and add the chopped scallion (1 stalk). Toss briefly, dish out and sprinkle with the separate ⅛ tsp prepared salt-and-pepper seasoning. Serve warm and freshly cooked for the crispest crust.

   Uses Drained cooked squid, excess frying oil excluded · Fragrant aromatics in the thin retained oil coating · 1 stalk scallion, finely chopped · ⅛ tsp prepared Chinese salt-and-pepper seasoning for finishing

7. 7

   Step 7: Promptly refrigerate leftovers in a lidded container at 4°C or colder and use within two days.

   Uses Finished squid selected as leftovers

8. 8

   Step 8: Optional leftover route: reheat the refrigerated squid in an oven or air fryer until hot through, reaching 74°C/165°F. This helps restore some crunch, although the crust is best when freshly fried.

   Uses Refrigerated cooked squid selected for reheating