Deep-Fried Squid With Salt and Pepper Mix

Deep-Fried Squid With Salt and Pepper Mix

The Spruce / Danielle Moore

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
220 Calories
5g Fat
15g Carbs
26g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 220
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 7%
Cholesterol 387mg 129%
Sodium 2641mg 115%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 4%
Protein 26g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The 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 Szechuan peppercorn (freshly ground, to taste)
  • 1 egg
  • 3/4 cup water (ice cold)
  • 1 cup all-purpose flour
  • 3 to 4 cups oil
  • 2 pounds squid, cleaned; both with whole tubes in tact and tentacles
  • Optional: cilantro leaves, to garnish

Steps to Make It

  1. Gather the ingredients.

    Deep-Fried Squid With Salt and Pepper Mix ingredients

    The Spruce / Danielle Moore

  2. In a heavy skillet on medium to medium-low heat, brown the 2 tablespoons of salt and 3 to 4 teaspoons of Szechuan peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color.

    salt and pepper in a pan

    The Spruce / Danielle Moore

  3. Remove from the heat. Allow to cool to room temperature.

    salt and pepper in a bowl

    The Spruce / Danielle Moore

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

    Use a mortar and pestle to grind the salt and pepper

    The Spruce / Danielle Moore

  5. In a small bowl, stir the egg into the 3/4 cup of ice water.

    egg and water mixture in a bowl

    The Spruce / Danielle Moore

  6. Stir in 1 cup of flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter).

    flower and egg mixture in a bowl

    The Spruce / Danielle Moore

  7. Heat the oil to 360 F in a heavy bottom pot over medium-high heat.

    oil in a pan with a thermometer

    The Spruce / Danielle Moore

  8. Dip the squid tubes and tentacles into the tempura batter, using your fingers to coat the squid pieces.

    squid in the bowl with batter

    The Spruce / Danielle Moore

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

    battered squid frying in a pot with oil

    The Spruce / Danielle Moore

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

    Deep-Fried Squid With Salt and Pepper Mix on a plate

    The Spruce / Danielle Moore

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