Salt and Pepper Squid with Chilies and Scallions

Steps

1. Step 1

   Toast the spice mix: put the salt, white pepper, sugar and five-spice powder in a small dry skillet over medium-low heat. Stir constantly until the mix smells fragrant and the salt looks a shade darker, about 1 to 2 minutes. Immediately tip it into a small bowl so it stops cooking and set aside.

   2 min

   • the rest of the kosher salt
   • 1 tsp ground white pepper
   • 1/2 tsp granulated sugar
   • 1/4 tsp five-spice powder
2. Step 2

   Dry the squid very well: spread the rings and tentacles on a double layer of paper towels, press another layer on top and blot until no longer wet. Dry squid is what keeps the oil from spattering and the coating crisp.

   5 min

   • 1 1/4 lb cleaned squid (bodies and tentacles)
3. Step 3

   In a large bowl, whisk together the cornstarch, flour and 1 teaspoon of the salt and pepper mix. Add the squid and toss with your hands until every piece is lightly coated. Lift the pieces into a colander or sieve and shake off the excess coating.

   5 min

   • 1 tsp kosher salt
   • 1 1/4 lb cleaned squid (bodies and tentacles)
   • 3/4 cup cornstarch
   • 2 tbsp all-purpose flour
4. Step 4

   Pour the frying oil into a heavy pot or wok so it is about 1 1/2 inches deep and heat over medium-high to 375°F. If you don't have a thermometer, a pinch of the coating dropped in should sizzle briskly straight away. Set a wire rack or paper-towel-lined tray nearby.

   8 min · 375°F

   • 4 cups neutral oil, such as peanut or vegetable
5. Step 5

   Fry the squid in 3 batches so the pot is never crowded: slip the pieces in and fry until pale golden and crisp, 1 1/2 to 2 minutes. Don't go longer or the squid turns rubbery. Lift out with a spider or slotted spoon to the rack, and let the oil come back to 375°F between batches.

   7 min

   • 1 1/4 lb cleaned squid (bodies and tentacles)
6. Step 6

   Heat a large skillet or wok over high heat with 1 tablespoon oil. Add the garlic, jalapeños and scallion whites and stir-fry just until fragrant, about 30 seconds — don't let the garlic brown.

   1 min

   • 4 cloves garlic
   • 2 jalapeños
   • 4 scallions
   • 1 tbsp neutral oil
7. Step 7

   Add the fried squid and the scallion greens, sprinkle over the remaining salt and pepper mix, and toss hard for 20 to 30 seconds to coat. Tip onto a platter and serve right away with lemon wedges.

   1 min

   • the rest of the kosher salt
   • 1 1/4 lb cleaned squid (bodies and tentacles)
   • 4 scallions
   • 1 lemon or lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026