Best Salt Pepper Crispy Squid Recipes

CRISPY SALT AND PEPPER SQUID WITH SPICY ASIAN SALAD

Crispy Salt and Pepper Squid with Spicy Asian Salad image

Provided by Food Network

Time 25m

Yield 6 to 8 servings as an appetizer; 4 servings as a main course

Number Of Ingredients 14

Ingredients

1 tablespoon chili oil
1 tablespoon vegetable oil
2 lemons, juiced
Salt and freshly ground white pepper
6 ounces mixed baby greens
1/2 cup peeled and julienned carrots
2 scallions, chopped lengthwise
Vegetable oil, for frying
2 eggs, beaten
5 tablespoons potato starch
1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings
Sea salt and freshly ground white pepper
Chile flakes
2 scallions, green parts only, sliced, for garnish

Steps:

For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside.
For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.
For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes.
When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve.
Cook's Notes: You can use frozen squid rings, but fresh are best.
This dish makes a great appetizer or a shared main course.

SALT & PEPPER CRISPY SQUID

Salt & Pepper Crispy Squid image

I've cooked this several times and just love it, so long as the squid is very dry you can flour in advance, lay out single layer, cover and refrigerate for up to 2 hours. It's a great starter for Thai steamed fish or Malay fish curry.

Provided by cherrys eats

Categories Squid

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

800 g squid, tubes (hoods)
1 tablespoon flour
1 tablespoon cornflour
1 tablespoon salt
2 teaspoons white pepper
2 cups clean vegetable oil (for cooking, wok)
2 red chilies, chopped
2 green chilies, chopped
1/2 cup chopped spring onion
2 tablespoons garlic, roughly chopped
1/4 cup lime juice
1 tablespoon palm sugar or 1 tablespoon light brown sugar
1 cup coriander leaves, roughly chopped

Steps:

Cut the tubes open and check that they are really clean.
Open them up from one side and lay them with the inside surface facing up. With a really sharp knife, make slanted cuts into the flesh of the squid at 5mm intervals - only shallow, don't cut through.
Reverse and do it from the opposite direction to make diamond shapes.
Then cut the tubes into wide strips and toss into the flours, salt and pepper. Shake off any excess - I find a sieve works best.
When ready to cook, heat the oil to just smoking and add half of the squid sections.
Cook until they are a pale golden brown. Drain on paper towelling. Repeat with the remaining squid.
For the sauce, combine the rest of the ingredients.
To serve, pile the squid into a shallow serving plate and pour over half of the dessing.
Serve the rest of the dressing separately.

Nutrition Facts : Calories 1210.3, Fat 112.1, SaturatedFat 14.9, Cholesterol 466.8, Sodium 1840.9, Carbohydrate 20.9, Fiber 1.8, Sugar 6.1, Protein 33.2