Crispy Salt Pepper Squid: 7 Secrets to Perfecting It

Delight in crispy, flavorful Salt and Pepper Squid that transforms any meal into a culinary experience.

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Rinse the cleaned squid under cool water, then gently pull the tentacles from the head. Discard the cartilage inside the tube and slice the squid into rings, ensuring they are uniform for even cooking.
Pat the squid rings thoroughly with paper towels until they are very dry.
In a bowl, combine all the batter ingredients—flour, cornstarch, baking soda, egg white, and water. Whisk until smooth; the batter should be slightly thick but pourable.
In a wok or deep frying pan, heat 2 to 3 inches of oil over medium heat until it reaches 350°F (175°C).
Carefully drop the squid rings into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes until they turn golden brown and crispy.
Using a slotted spoon, remove the squid from the oil and let them drain on a plate lined with paper towels.
In a separate skillet, heat 1/2 tablespoon of oil over high heat. Add the chopped scallions and red chilies, stirring quickly for about 30 seconds.
Return the crispy squid to the skillet, sprinkle with salt and white pepper, and toss to combine. Transfer to a serving plate and enjoy hot!