Crispy Salt & Pepper Squid with Easy Garlic Aioli Recipe
This Crispy Salt & Pepper Squid recipe offers perfectly tender squid coated in a light, crunchy batter seasoned with salt and white pepper. Served with an easy homemade garlic aioli, this dish is a delicious appetizer or snack that highlights the crisp texture and subtle flavors of fresh squid.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Squid
- 700 g / 1.4 lb medium whole baby squid, cleaned (for more tenderness)
- 500 g / 1 lb squid tubes, already cleaned
Batter
- 2/3 cup cornflour / cornstarch
- 1/3 cup plain / all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cooking / kosher salt
- 1/4 tsp white pepper powder
- 2/3 cup cold tap water
Cooking/Seasoning
- 3 – 4 cups vegetable or canola oil (about 4cm / 1.5 inches depth in a pot)
- Pinch of cooking / kosher salt
- White pepper powder to taste
Easy Aioli (Garlic Mayonnaise)
- 1/2 cup whole egg mayonnaise or Kewpie
- 1/2 tsp finely grated garlic
Instructions
- Prepare the squid: If using whole baby squid, ensure they are thoroughly cleaned and cut into rings or bite-sized pieces. If using squid tubes, slice them into rings of similar size. Pat dry with paper towels to remove excess moisture for better batter adhesion.
- Make the batter: In a mixing bowl, combine cornflour, plain flour, baking powder, salt, and white pepper powder. Gradually whisk in cold tap water until the batter is smooth and has a slightly thick but flowing consistency.
- Heat the oil: Pour vegetable or canola oil into a deep pot to about 4 cm (1.5 inches) depth. Heat the oil over medium-high heat until it reaches a temperature suitable for frying, around 180°C (350°F).
- Batter and fry the squid: Dip the squid rings into the batter, ensuring they are fully coated. Carefully drop them into the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes or until golden, crispy, and cooked through.
- Drain and season: Use a slotted spoon to remove the squid from the oil and drain on paper towels. While still hot, season with a pinch of kosher salt and extra white pepper powder as desired.
- Prepare the garlic aioli: Mix the whole egg mayonnaise or Kewpie with the finely grated garlic until well combined. Adjust garlic amount to taste for the perfect dipping sauce.
- Serve: Serve the crispy salt and pepper squid immediately alongside the garlic aioli for dipping. Enjoy this dish while hot for maximum crunch and flavor.
Notes
- Use medium whole baby squid for a tender texture; squid tubes work well too but may be slightly firmer.
- Keeping the water in the batter cold helps to create a super crispy coating.
- Maintain the oil temperature around 180°C (350°F) to avoid soggy or greasy squid.
- Do not overcrowd the pan when frying to ensure even cooking and crispiness.
- Leftover squid is best eaten immediately as it may lose crispiness if refrigerated and reheated.
- For gluten-free version, substitute plain flour with gluten-free flour blend.
