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)
451 Calories
28g Fat
21g Carbs
27g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 451
% Daily Value*
Total Fat 28g 36%
Saturated Fat 2g 12%
Cholesterol 383mg 128%
Sodium 2195mg 95%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 27g
Vitamin C 7mg 36%
Calcium 65mg 5%
Iron 2mg 13%
Potassium 425mg 9%
*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.


  • 2 tablespoons salt

  • 3 to 4 teaspoons Szechuan peppercorns, freshly ground, to taste

  • 1 large egg

  • 3/4 cup ice-cold water

  • 1 cup all-purpose flour

  • 3 to 4 cups oil, for deep-frying

  • 2 pounds squid, cleaned, both with whole tubes in tact and tentacles

  • Cilantro leaves, for garnish, optional

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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