As soon as the oil starts to sizzle, my kitchen transforms into a little slice of heaven. The irresistible aroma of fried squid fills the air, and I can hardly wait to dig in. I first tried my hand at making Truly Crispy Salt & Pepper Squid on a rainy afternoon, craving something indulgent yet simple. It turned out to be a delightful revelation—each bite is wonderfully crunchy, perfectly seasoned, and pairs beautifully with a homemade garlic aioli.
This recipe is perfect for gatherings or a cozy night in, showcasing how easy it is to turn a few fresh ingredients into an impressive feast. Trust me, as soon as you taste that satisfying crunch and the rich, creamy aioli, you’ll never look at store-bought appetizers the same way again. So, gather your ingredients and let’s dive into this culinary adventure that will have your taste buds dancing!
Why is Truly Crispy Salt & Pepper Squid irresistible?
Crunchy texture: The double frying technique ensures every piece is light and crispy, with a golden finish that beckons you to take a bite.
Flavor explosion: The perfect blend of salt and white pepper enhances the squid’s natural sweetness, while the homemade garlic aioli adds a deliciously creamy contrast.
Easy to make: In just under an hour, you can create a restaurant-quality dish right in your own kitchen.
Crowd-pleaser: Ideal for parties or cozy nights in, this dish will impress family and friends alike, quickly disappearing from the table.
Fresh ingredients: Using whole baby squid and homemade aioli elevates this recipe, proving it’s worth the little extra effort!
Treat yourself to an unforgettable appetizer experience that rivals any takeout option.
Truly Crispy Salt & Pepper Squid Ingredients
For the Squid
• 700 g medium whole baby squid, cleaned – Fresh squid is key for a tender, flavorful outcome.
• 500 g squid tubes, already cleaned – Opt for tubes for a perfectly chewy texture.
• Cooking salt – Just a pinch to enhance the flavors as you fry.
• White pepper powder – Adds a unique kick that complements the salt perfectly.
For the Batter
• 2/3 cup cornflour – Ensures a light and crisp coating that makes your squid truly crispy.
• 1/3 cup plain flour – Aids in binding the batter together for that perfect crunch.
• 1/2 tsp baking powder – Helps puff the batter slightly while frying for an airy texture.
• 1/2 tsp cooking salt – Imparts flavor directly into the batter for an extra taste boost.
• 1/4 tsp white pepper powder – Brings a subtle heat that elevates the overall flavor profile.
• 2/3 cup cold tap water – Cold water is crucial for keeping the batter light and effervescent.
For the Aioli
• 1/2 cup whole egg mayonnaise or kewpie – Provides a rich, creamy base that pairs perfectly with fried squid.
• 1/2 tsp finely grated garlic – Infuses the aioli with a robust flavor that complements the squid beautifully.
Prepare to whisk up a delightful masterpiece that will have your taste buds singing!
How to Make Truly Crispy Salt & Pepper Squid
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Prep the Squid: Cut one side of the squid tube to open it flat. Pat both sides dry with a paper towel, then score the inside into 1.5 cm diamonds for perfect texture when fried.
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Slice the Squid: Cut the squid into 5 x 2 cm rectangles. This size is ideal for ensuring each piece cooks evenly and delivers that satisfying bite.
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Mix Aioli Ingredients: In a bowl, combine the mayonnaise and finely grated garlic. Set it aside for at least 20 minutes to help the flavors develop into a luscious dip.
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Prepare the Batter: In a bowl, whisk together the cornflour, plain flour, baking powder, and cooking salt. Gradually whisk in the cold tap water until smooth, then refrigerate for 30 minutes for a lighter texture.
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Heat the Oil: Fill a small heavy-based pot or large saucepan with about 4 cm of oil, heating it to 160°C over medium-high heat. This is crucial for achieving that ideal crispy coating.
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Coat the Squid: Give the batter a quick whisk, then add the squid to the bowl, tossing them to ensure they’re fully coated in the batter.
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Fry in Batches: Carefully add the squid to the hot oil in three batches. Let the excess batter drip off before immersing, using chopsticks to keep the pieces separate.
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Cook to Perfection: Fry the baby squid for 2 minutes or squid tubes for 3 minutes until they’re lightly golden. Use a spider or slotted spoon to remove them, placing them on a paper towel-lined tray.
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Repeat and Reset: Repeat the frying process for the remaining squid, ensuring the oil returns to the correct temperature between batches to maintain crispiness.
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Increase Oil Temperature: Turn the stove to high and bring the oil up to 200°C. This step is vital for achieving maximum crunch and color.
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Double Fry: Line a large mixing bowl with double-layer paper towels. Fry half of the squid for 1.5 minutes until they’re deep golden and crispy, then transfer them to the bowl and repeat with the remaining squid.
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Season and Toss: Once fried, remove the paper towel and sprinkle the squid lightly with salt and white pepper. Toss everything well for even seasoning.
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Serve and Enjoy: Pour the crispy squid into a serving bowl and present it alongside your homemade aioli for dipping—an irresistible combination!
Optional: Garnish with fresh herbs for an extra touch of flavor and color.
Exact quantities are listed in the recipe card below.
Truly Crispy Salt & Pepper Squid Variations
Feel free to let your creativity shine and personalize this dish to suit your taste!
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Gluten-Free: Substitute cornflour with a gluten-free all-purpose mix for a crispy coating without the gluten.
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Spicy Kick: Add 1 teaspoon of cayenne pepper or chili powder to the batter for those who crave extra heat.
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Herb-Infused: Mix finely chopped fresh herbs, like parsley or cilantro, into the batter for a burst of aromatic flavor.
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Coconut Variant: Use coconut flour instead of cornflour for a subtly sweet twist, enhancing the overall flavor profile.
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Zesty Aioli: Incorporate lemon zest and a splash of fresh lemon juice into the aioli for a refreshing, tangy dip.
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Panko Crunch: Coat the squid in panko breadcrumbs after the batter for a super crunchy texture that takes it up a notch.
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Crispy Veggie Added: Toss in some thinly sliced vegetables, like bell peppers or zucchini, to the frying process for added flavor and color.
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Szechuan Style: Add a teaspoon of Szechuan peppercorn to the squid before frying for a unique, numbing spiciness that will thrill your taste buds.
Explore these variations, and you’ll be crafting personalized versions of Truly Crispy Salt & Pepper Squid that cater to every palate!
Expert Tips for Truly Crispy Salt & Pepper Squid
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Dry the Squid: Make sure to pat both the baby squid and tubes dry to ensure the batter adheres well and fries up crispy.
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Cold Batter: Refrigerating the batter for 30 minutes is key; the cold temperature helps achieve a lighter, crispier coating once fried.
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Maintain Oil Temperature: Use a thermometer to keep the oil at the right temperature; too cool oil will result in soggy squid, while too hot will burn it.
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Batch Frying: Fry in small batches. This allows the temperature of the oil to remain consistent for perfectly crispy squid every time.
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Light Seasoning: Remember to sprinkle your fried squid with just a pinch of salt and white pepper; too much can overpower the delicate flavor of the squid.
These tips will ensure you create the perfect Truly Crispy Salt & Pepper Squid with a delightful crunch!
Make Ahead Options
These Truly Crispy Salt & Pepper Squid are a fantastic choice for meal prep, enabling you to enjoy a delicious homemade dish with minimal stress. You can clean and slice the squid up to 24 hours in advance, storing it in an airtight container in the refrigerator to maintain freshness. Additionally, the batter can be prepared ahead of time; simply mix the flours, baking powder, and salt, and refrigerate it until you’re ready to fry. Remember to whisk it before using to restore its light texture. When it’s time to serve, just heat the oil and fry the squid until crispy—this way, you’ll savor every flavorful bite without the last-minute fuss!
What to Serve with Truly Crispy Salt & Pepper Squid?
Gather around the table as you create a delightful spread that perfectly complements the irresistible crunch of your squid!
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Crispy French Fries: The classic combo, golden fries add a satisfying crunch and are perfect for dipping into aioli.
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Fresh Garden Salad: A crisp salad filled with greens, tomatoes, and cucumbers lightens the meal, balancing the rich flavors of fried squid.
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Garlic Bread: Warm, buttery garlic bread offers a delightful, savory contrast, providing a comforting warmth to your seafood feast.
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Tangy Coleslaw: Creamy coleslaw enhances the meal with its refreshing crunch and vibrant flavor, making every bite a delight.
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Lemon Wedges: A simple yet zesty accent, a squeeze of fresh lemon brightens up the savory squid and enhances its natural sweetness.
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Crispy Onion Rings: For an extra crunch, serve onion rings that add a sweet, tangy element alongside your salty squid.
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Chilled Sparkling Wine: The effervescence of sparkling wine pairs wonderfully, cutting through the richness of the fried squid with elegance.
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Chocolate Mousse: For dessert, a light and airy chocolate mousse offers a sweet, rich finish to your meal, bringing everything full circle.
These delightful pairings will take your Truly Crispy Salt & Pepper Squid experience to new heights!
How to Store and Freeze Truly Crispy Salt & Pepper Squid
Fridge: Store any leftover squid in an airtight container for up to 2 days to maintain the best flavor and texture.
Freezer: For longer storage, freeze the squid in a single layer on a baking tray before transferring to a freezer-safe bag for up to 1 month.
Reheating: When ready to enjoy, reheat the squid in a hot oven or air fryer for a few minutes to regain that crispy texture, avoiding the microwave which can make it soggy.
Serving Fresh: For best results, this Truly Crispy Salt & Pepper Squid is best served fresh, but with proper storage, leftovers can still be delicious!
Truly Crispy Salt & Pepper Squid Recipe FAQs
How do I choose the right squid?
Absolutely! When selecting squid, look for fresh, firm body parts without dark spots all over. The eyes should be bright and clear, and the flesh should have a slight sheen. Fresh baby squid should feel slightly slippery, and frozen squid can also work well when thawed properly.
How long can I store leftover squid?
You can store any leftover squid in an airtight container in the fridge for up to 2 days. Be sure to let it cool completely before sealing, as heat can create moisture that makes the squid soggy.
Can I freeze fried squid?
Yes, you can freeze your fried squid! First, place it in a single layer on a baking tray and freeze until solid. Then, transfer the squid to a freezer-safe bag or container. It can be stored for up to 1 month. Be sure to properly label the bag with the date for easy reference!
What’s the best way to reheat frozen squid?
To reheat frozen squid and maintain that delightful crispy texture, avoid the microwave. Instead, preheat your oven to 200°C (400°F) or use an air fryer. Place the squid in a single layer on a baking tray or basket and heat for about 5 to 7 minutes until piping hot and crispy. This method ensures your squid retains its crunch.
Are there dietary considerations with this recipe?
Yes, definitely! If you’re cooking for someone with seafood allergies, ensure they avoid this dish entirely, as squid can trigger allergic reactions in some people. For a lighter alternative, you could experiment with non-seafood options like tofu or eggplant, though the cooking time and techniques may vary.
What if the batter isn’t sticking properly?
If you find the batter isn’t adhering well to the squid, it might be too wet! Make sure to pat the squid dry with paper towels before coating. Additionally, try sifting the dry ingredients together to minimize clumps, or let the squid sit coated for a couple of minutes to help the batter set before frying.
Truly Crispy Salt & Pepper Squid with Homemade Aioli Delight
Ingredients
Equipment
Method
- Cut one side of the squid tube to open it flat. Pat both sides dry with a paper towel, then score the inside into 1.5 cm diamonds for perfect texture when fried.
- Cut the squid into 5 x 2 cm rectangles.
- In a bowl, combine the mayonnaise and finely grated garlic. Set aside for at least 20 minutes.
- Whisk together the cornflour, plain flour, baking powder, and cooking salt. Gradually whisk in the cold tap water until smooth, then refrigerate for 30 minutes.
- Fill a small heavy-based pot or large saucepan with about 4 cm of oil, heating it to 160°C over medium-high heat.
- Give the batter a quick whisk, then add the squid to the bowl, tossing them to ensure they’re fully coated.
- Carefully add the squid to the hot oil in three batches, letting excess batter drip off.
- Fry the baby squid for 2 minutes or squid tubes for 3 minutes until lightly golden. Use a slotted spoon to remove them.
- Repeat the frying process for the remaining squid.
- Turn the stove to high and bring the oil up to 200°C for maximum crunch.
- Line a mixing bowl with paper towels. Fry half of the squid for 1.5 minutes until golden and crispy, then transfer to the bowl.
- Once fried, sprinkle with salt and white pepper. Toss for even seasoning.
- Pour the crispy squid into a serving bowl and present alongside your homemade aioli.