Salt and Pepper Squid Recipe

Squid: Fresh or frozen, cleaned and cut into rings.

Cornstarch: Used to coat the squid, giving it a crispy texture when fried.

Salt: Enhances the flavor of the squid.

Freshly ground black pepper: Adds a spicy kick to the dish.

Vegetable oil: Used for frying the squid to a golden crisp.

Chili flakes: Optional, for an extra layer of heat.

To achieve an extra crispy texture, make sure the squid is thoroughly dried with paper towels before coating it in the cornstarch mixture. This helps the batter adhere better and prevents the oil from splattering during frying.

• squid - Substitute with calamari: Calamari is essentially young squid and offers a similar texture and flavor profile.

• cornstarch - Substitute with rice flour: Rice flour provides a similar light and crispy coating when fried.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture, so adjust the recipe accordingly.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but still provides a peppery kick.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper adds a similar level of heat and can be used in the same quantity.

• Allow the squid to cool completely before storing. This prevents condensation, which can make the squid soggy.
• Place the cooled squid in an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• If you plan to store the squid for more than a day, consider using a vacuum-sealed bag to maintain its crispiness and flavor.
• Store the container in the refrigerator if you plan to consume the squid within 2 days. For longer storage, place the container in the freezer.
• When freezing, lay the squid rings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the squid from sticking together.
• Label the container with the date to keep track of its freshness.
• To reheat, preheat your oven to 180°C (350°F). Place the squid on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Avoid microwaving, as it can make the squid rubbery.
• For an extra burst of flavor, sprinkle with additional salt and pepper before serving.

• Preheat your oven to 375°F (190°C). Place the leftover salt and pepper squid on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the squid rings for 2-3 minutes on each side, until they regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the squid in a single layer in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick microwave method, place the squid on a microwave-safe plate lined with a paper towel. Cover with another paper towel and microwave on medium power for 1-2 minutes. Note: This method may not retain the original crispiness.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the squid on the toaster oven tray and heat for about 8-10 minutes, or until crispy and hot.

• Frying pan: Used to heat the oil and fry the squid rings until they are golden and crispy.

• Mixing bowl: Used to combine the cornstarch, salt, and black pepper for coating the squid rings.

• Tongs: Useful for handling the squid rings while frying and for removing them from the hot oil.

• Paper towels: Used to drain the excess oil from the fried squid rings.

• Measuring spoons: Used to measure out the salt, black pepper, and optional chili flakes accurately.

• Knife: Needed to clean and cut the squid into rings.

• Cutting board: Provides a safe surface for cleaning and cutting the squid.

• Plate: Used to hold the coated squid rings before frying.

• Slotted spoon: Useful for removing the squid from the oil while allowing excess oil to drain back into the pan.

Prepare ingredients in advance: Clean and cut the squid ahead of time to save on prep work.

Use a deep fryer: A deep fryer can cook the squid more evenly and quickly than a frying pan.

Batch cooking: Fry the squid rings in larger batches to reduce overall cooking time.

Pre-mix coating: Combine the cornstarch, salt, and black pepper in advance to streamline the coating process.

Use paper towels: Have paper towels ready to quickly drain excess oil from the squid.