Salt & Pepper Squid
Experience the ultimate crunch with this salt and pepper squid, featuring perfectly tenderised, diamond-scored pieces coated in a light, ultra-crispy batter. This classic dish relies on a special double-frying technique to ensure the coating remains irresistibly golden, light, and non-greasy. Finished with a delicate seasoning of salt and white pepper, it is a truly spectacular appetiser that stays perfectly crunchy long after it leaves the fryer.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Scoring the squid flesh in a diamond pattern creates ridges that enhance crunchiness and ensure even cooking.
Chilling the batter for 30 minutes is essential for proper adherence to the squid and ensures a crispy finish.
Double frying is the secret technique to achieve maximum crunch and prevent the coating from becoming greasy.
White pepper is highly recommended for seasoning this dish to provide the most authentic flavour profile.
Prepare Squid
Score the squid flesh in a diamond pattern, then cut into rectangles or triangles about 5 cm in size, ensuring you also include any tentacles.
Create Batter
Whisk together the cornflour, flour, baking powder, salt, pepper, and cold water until smooth, then refrigerate for 30 minutes.
First Fry
Heat oil to 160°C and fry the battered squid in batches for 2 minutes until light golden, then drain on a paper towel-lined tray.
Second Fry
Increase the oil temperature to 200°C and double fry the squid for 90 seconds until it becomes deeply golden and ultra-crispy.
Season and Serve
Remove the squid from the oil, sprinkle immediately with extra salt and white pepper, toss to coat, and serve hot.
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Ingredients
| Squid Tubes | 500 g |
| Cornflour | 60 g |
| Plain Flour | 40 g |
| Baking Powder | ½ tsp |
| Salt | 1 tsp |
| White Pepper | 1 tsp |
| Water | 120 ml |
| Vegetable Oil | For frying |
