Salt and Pepper Squid

Lightly crisp, tender squid tossed in a punchy salt-pepper spice mix and finished with a quick garlicky toss for maximum flavor and crunch.

Ingredients

• 500g (1 lb) squid, cleaned and cut into rings or bite-sized pieces
• 1 cup cornstarch (or potato starch for extra crispiness)
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon chili powder (optional, for a mild kick)
• Vegetable oil, for deep frying
• 2 green onions, finely sliced
• 1 fresh red chili, thinly sliced (optional, for garnish)
• Lemon wedges, for serving

Method

• 1

  Step 1: Prepare the Squid

  **Prepare the Squid**

• 2

  Step 2: Make the Coating

  **Make the Coating**

• 3

  Step 3: Coat the Squid

  **Coat the Squid**

• 4

  Step 4: Heat the Oil

  **Heat the Oil**

• 5

  Step 5: Fry the Squid

  **Fry the Squid**

• 6

  Step 6: Garnish and Serve

  **Garnish and Serve**

Tips

• **Storage**: Salt and pepper squid is best enjoyed fresh. If you must store leftovers, reheat them in the oven at 200°C (400°F) to restore crispiness.
• **Protein Swap**: This recipe works equally well with shrimp, chicken strips, or even tofu for a vegetarian option.
• **Serving Suggestion**: Serve with a simple dipping sauce like sweet chili sauce, aioli, or soy sauce with a squeeze of lime. It also pairs wonderfully with a side salad for a light meal.

Nutrition (per serving, estimate)