This Crispy Salt and Pepper Squid is irresistibly golden, light, and crunchy on the outside while staying tender and juicy on the inside. The delicate balance of salt, black pepper, and Chinese five-spice gives it a flavorful kick, making it a perfect appetizer or side dish. Pair it with a zesty dipping sauce, and you have a restaurant-quality dish made right at home!
1 lb squid (cleaned and cut into rings)
½ cup cornstarch (for extra crispiness)
½ cup all-purpose flour (for a balanced coating)
1 tsp baking powder (for a light texture)
1 tsp salt (to enhance flavor)
1 tsp freshly ground black pepper (for a bold kick)
1 tsp Chinese five-spice powder (adds depth of flavor, optional)
1 egg white (helps the coating stick)
Oil for deep frying (vegetable or canola oil)
1 red chili, thinly sliced (for garnish)
2 green onions, finely chopped (for garnish)
Prepare the Coating:
In a large bowl, mix the cornstarch, all-purpose flour, baking powder, salt, black pepper, and five-spice powder. This blend ensures a crispy, well-seasoned crust.
Coat the Squid:
Pat the squid rings dry with a paper towel to remove excess moisture.
Lightly beat the egg white in a bowl.
Dip each squid ring into the egg white, then toss it in the flour mixture to coat evenly. Shake off excess flour.
Heat the Oil:
Pour oil into a deep frying pan or pot (about 2 inches deep).
Heat to 350°F (175°C). To test, drop a small piece of coated squid—if it sizzles immediately, the oil is ready.
Fry Until Golden & Crispy:
Fry the squid in batches to avoid overcrowding.
Cook for 1.5 to 2 minutes per batch, or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Garnish & Serve:
Sprinkle with extra salt and black pepper while still hot.
Garnish with red chili slices and chopped green onions for a fresh and slightly spicy touch.
Enjoy!
Serve immediately with a side of sweet chili sauce, garlic aioli, or lemon wedges for a tangy finish.
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