Salt Pepper Squid Recipes

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SALT & PEPPER SQUID

Crisp, spicy coating and hot, tender squid make an irresistible combination

Provided by Barney Desmazery

Categories     Starter

Time 25m

Yield Serves 4 as a starter or as a main alongside other dishes

Number Of Ingredients 13



Salt & pepper squid image

Steps:

  • To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
  • Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium

85g cornflour
85g plain flour
2 tsp black pepper , cracked
2 tbsp ground Szechuan peppercorns , roughly crushed
sunflower or vegetable oil , for frying
400g squid , cleaned and cut into strips (see tips, below)
finely sliced spring onion and green chilli, to serve
1 red chilli , finely chopped
half cucumber , finely diced
1 small red onion , finely chopped
100ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce

SALT AND PEPPER CALAMARI

A crispy, fresh-tasting fried calamari, similar to that found in a very popular Asian restaurant.

Provided by Lindsayne

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 4

Number Of Ingredients 8



Salt and Pepper Calamari image

Steps:

  • Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
  • Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
  • Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 58.1 g, Cholesterol 277.8 mg, Fat 18.4 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 3.8 g, Sodium 1439.6 mg, Sugar 0.9 g

1 egg
¼ cup milk
2 cups panko bread crumbs
3 teaspoons cracked black pepper
2 teaspoons sea salt
1 pound calamari rings
½ cup all-purpose flour
vegetable oil for frying

SALT AND PEPPER SQUID

How to make the best salt and pepper squid? You need plenty of seasoned cornstarch and a clean vat of high-heating oil for light and crispy fried squid.

Provided by Jeremy Pang

Yield Serves 2 to 4

Number Of Ingredients 8



Salt and Pepper Squid image

Steps:

  • Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
  • Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well.
  • After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary.
  • Finely chop the garlic and chiles. Finely slice the spring onions.
  • Build your own wok clock: Place your squid bowl at 12 o'clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate.
  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
  • Carefully add the squid pieces and deep-fry for 2-3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
  • In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.

500 g baby squid, cleaned and quills removed (get your fishmonger to do this for you)
200 g cornstarch, seasoned with ½ teaspoon salt and ½ teaspoon pepper
3 garlic cloves
1 fresh red chile (or 1 bird's-eye chile if you like it hot)
2 spring onions, finely sliced
Vegetable oil, for frying
¼ teaspoon salt
½ teaspoon black pepper

SALT AND PEPPER SQUID

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 6



Salt and Pepper Squid image

Steps:

  • Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.
  • When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.

Approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan)
2 tablespoons Maldon or other sea salt
2 tablespoons black peppercorns
1/3 cup cornstarch
18 ounces baby squid, cut into rings, tentacles left unchopped
Lemon, for squeezing

MEL'S SALT & PEPPER SQUID

I introduced my friends and family to salt and pepper squid at our local Chinese restaurant. Now it doesn't matter which Chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version I adapted from Neil Perry's recipe (appears on the Australian Lifestyle channel website). I found the tempura batter a great substitute for the rice flour.

Provided by Mel Zlotkowski

Categories     Squid

Time 25m

Yield 2-6 serving(s)

Number Of Ingredients 9



Mel's Salt & Pepper Squid image

Steps:

  • Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant.
  • Place into a mortar and pestle and cool.
  • Once cool, grind with the mortar and pestle to a fine consistency.
  • Mix through the rice flour (tempura batter/ flour).
  • Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).
  • Cut squid into thin strips (or score lightly with knife and cut into larger pieces).
  • Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.
  • Drain on absorbent paper and place onto your plate.
  • To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.
  • Great with an Asian beer!
  • I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.

10 -20 small dried red chilies (optional)
3 tablespoons sea salt
2 tablespoons black peppercorns
2 tablespoons szechuan peppercorns
500 g rice flour (or tempura flour, I used tempura batter instead)
1 kg squid, tubes cut in half so it flat,then into strips. they will curl in the oil
500 ml peanut oil
2 tablespoons coriander, chopped (I don't add this)
2 limes (cut in half for squeezing, I don't add this either, but it would be nice!!!!!)

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