Deep-Fried Squid With Salt and Pepper Mix

Deep Fried Calamari on Skewers on Market Stall
David Sommers / EyeEm / Getty Images
Ratings (5)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 2 lbs. (4 to 6 Servings)
Nutritional Guidelines (per serving)
220 Calories
5g Fat
15g Carbs
26g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Squid is coated in an easy to make tempura batter and deep-fried, before being dipped in a spicy salt and pepper mix. This sauce includes the all-important Szechuan peppercorns for the spicy and numbing sensation that Szechuan cooking is known for.

Ingredients

  • 2 tablespoons salt
  • 3 to 4 teaspoons freshly ground Szechuan peppercorn (according to taste)
  • 1 egg
  • 3/4 cup ice cold water
  • 1 cup all-purpose flour
  • 3 to 4 cups oil for deep-frying (or as needed)
  • 2 lbs. cleaned squid
  • Coriander leaves, to garnish (optional)

Steps to Make It

  1. For Salt and Pepper Mix: In a heavy skillet on medium to medium-low heat, brown the salt and Szechuan peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color.

  2. Remove from the heat. Cool.

  3. Use a mortar and pestle to grind the cooled mixture or grind in a blender. Set aside.

  4. For Fried Squid: In a small bowl, stir the egg into the ice water.

  5. Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter).

  6. Heat the oil to 360 F.

  7. Dip the squid into the tempura batter, using your fingers to coat the squid pieces.

  8. Add the squid and deep-fry until golden brown and crispy. Drain.

  9. Serve garnished with the coriander leaves, and with the salt and pepper mix for dipping.