{"id":13558,"date":"2026-02-10T09:40:06","date_gmt":"2026-02-10T14:40:06","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=13558"},"modified":"2026-02-10T09:40:08","modified_gmt":"2026-02-10T14:40:08","slug":"salt-and-pepper-squid","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/salt-and-pepper-squid\/","title":{"rendered":"Salt and Pepper Squid (\u6912\u76d0\u9c7f\u9c7c)"},"content":{"rendered":"\n

In less than an hour, I can have these crispy restaurant-style salt and pepper squid ready to serve warm. I use simple pantry staples like all purpose flour, cornstarch, seasoning, oil for frying, and fresh baby squid from the market. My recipe makes four servings and works perfectly as an appetizer for parties or an easy meal at home.<\/p>\n\n\n\n

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Salt and Pepper Squid is an authentic Cantonese Chinese dish that is commonly served as a banquet appetizer or restaurant favorite. It features lightly coated squid fried until crisp, then seasoned simply to highlight texture rather than heavy sauce.<\/p>\n\n\n\n

Growing up, my parents played very different roles in the kitchen, with my mom handling everyday healthy meals and my dad stepping in on weekends with special recipes passed down from my grandma. Salt and Pepper Squid was one of those weekend dishes he made, and it became the treat I looked forward to most, always tied to family time.<\/p>\n\n\n\n

My dad would marinate the squid rings with Shaoxing wine and plenty of ginger, then coat them in a simple seasoned batter before frying them until golden. I still follow almost the same steps today with my own recipe because the process is simple, and I recommend following it closely to achieve the best results. The squid stays so tender and the coating is hard to stop eating, so you may want to make a double batch. That said, I really hope you give this recipe a try.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

I list all the ingredients I use to make this easy salt and pepper squid recipe, so you can easily make it at home for your family.<\/p>\n\n\n\n

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Main ingredients<\/h3>\n\n\n\n

I use fresh baby squid as the star of the dish, along with vegetable oil for frying, and sometimes add basil and Thai chili peppers for garnish and an ultimate restaurant looking plate.<\/p>\n\n\n\n

Marinade<\/h3>\n\n\n\n

I keep it simple with Shaoxing wine, salt, ginger, and garlic. I mix them together with the squid so the flavor sinks in quickly.<\/p>\n\n\n\n

Coating<\/h3>\n\n\n\n

I combine all purpose flour, cornstarch, cornmeal, salt, and white pepper to create a crisp layer that fries up light and satisfying.<\/p>\n\n\n\n

How to Make<\/h2>\n\n\n\n

1. Prepare the squid:<\/strong> Rinse the squid under running water and drain well. Slice the bodies into about 1\/3 inch rings, keep the tentacles whole, and cut larger tentacles into bite size pieces if needed.<\/p>\n\n\n\n

2. Marinate:<\/strong> Transfer the squid to a large bowl and add the marinade ingredients. Mix well by hand, then marinate in the fridge for at least 15 minutes and up to 1 hour.<\/p>\n\n\n\n

\"squid<\/figure>\n\n\n\n

3. Prepare the coating:<\/strong> While the squid marinates, mix all the dry coating ingredients together in a large bowl.<\/p>\n\n\n\n

\"dry<\/figure>\n\n\n\n

4. Heat the oil:<\/strong> Add 2 to 3 inches of oil to a medium deep pot and heat over medium high heat to 375 to 400 degrees F. If not using a thermometer, place a bamboo chopstick in the oil and watch for steady bubbles, then lower the heat to medium. Set up a draining station with a wire rack over a tray or plates. <\/p>\n\n\n\n

5. Drain the squid:<\/strong> Drain the squid and discard the liquid.<\/p>\n\n\n\n

\"drain<\/figure>\n\n\n\n

6. Coat:<\/strong> Add half of the squid and half of the coating to a large ziplock bag and shake to coat well. Transfer to a bowl and repeat with the remaining squid.<\/p>\n\n\n\n

\"squid<\/figure>\n\n\n\n

7. Fry:<\/strong> Separate the squid pieces and lower them into the hot oil in small batches using a slotted spoon or spider. Fry until golden brown, about 2 to 3 minutes, then transfer to the prepared rack and repeat with the remaining batches.<\/p>\n\n\n\n

\"frying<\/figure>\n\n\n\n

8. Garnish the squid:<\/strong> For a restaurant style presentation, fry dried basil leaves and chili peppers briefly until crisp, then transfer them to a plate to cool.<\/p>\n\n\n\n

\"fry<\/figure>\n\n\n\n

9. Serve:<\/strong> Serve the squid hot with lemon wedges and dipping sauces, if desired. Enjoy right away while still crisp.<\/p>\n\n\n\n

\"squid<\/figure>\n\n\n\t\t
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Main tips to consider<\/h2>\n\n\n\n

Marinating matters<\/strong><\/p>\n\n\n\n

I always marinate the squid with Shaoxing wine and ginger because it solves two problems at once. The wine helps remove any fishy taste, while the ginger naturally softens the squid so it stays tender after frying, which is something I learned early on from watching how my family handled seafood at home.<\/p>\n\n\n\n

Best formula for creating a crunchy, crispy, airy texture<\/strong><\/p>\n\n\n\n

When I want that light and crunchy texture, I focus on two things, cornstarch and hot oil at 375 to 400 degrees F. I fry the squid quickly so the coating crisps right away without overcooking the meat, and I mix cornstarch with all purpose flour and a bit of cornmeal to add extra crunch and chew, the same texture I grew up enjoying at restaurants.<\/p>\n\n\n\n

Gluten free option<\/strong><\/p>\n\n\n\n

If you want a gluten-free dish, you can even replace the all-purpose flour with cornstarch. Your finished squid rings will have a lighter color, but they will remain crunchy crisp.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

\"dipping<\/figure>\n\n\n\n

How to serve<\/h2>\n\n\n\n

At home, I serve salt and pepper squid the traditional way, hot and straight from the fryer with nothing more than fresh lemon juice on the side, just like my dad used to. But when I have friends over for dinner I usually serve it with steamed white rice<\/a> and my spicy cucumber salad<\/a>, and most of the time the squid disappears before anyone even thinks about reaching for a homemade chili garlic sauce<\/a>. It is that good!<\/em><\/p>\n\n\n\n

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Frequently asked questions<\/h2>\n\n\n\t\t
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What type of squid to choose?<\/strong><\/h3>\t\t\t\t
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Baby squid has very tender meat and gives the best results. You can also use larger squid if you slice it into thinner rings, which still cooks up with a good texture. I avoid very large squid that weighs around a pound, since the meat tends to be quite tough.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How to store squid properly before cooking?<\/h3>\t\t\t\t
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I like to ask for extra ice at the fish market and take care of the squid as soon as I get home. I unseal the bag right away, spread the ice in a tray, cover it with plastic wrap, place the squid on top, and store it in the fridge, loosely covered if needed, where it stays fresh for one day. If I plan to cook it a few days later, I freeze the squid right away, which is the best way to keep seafood fresh.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How do I keep the coating crisp?<\/h3>\t\t\t\t
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I fry the squid in small batches and avoid overcrowding the pot. This keeps the oil temperature steady and the coating light.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n

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Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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