Name: Crispy Salt and Pepper Squid
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Deep-Fried
Ingredients: For the squid: 1 lb squid (tubes and tentacles), cleaned and cut into rings; ½ cup cornstarch; ¼ cup rice flour (or all-purpose flour); 1 tsp baking powder; 1 tsp sea salt; ½ tsp cracked black pepper; ½ tsp white pepper; Vegetable oil, for frying; For the stir-fry finish: 2 garlic cloves, minced; 1 red chili, finely sliced (optional); 2 green onions, chopped; Extra salt and pepper to taste; To serve: Lime wedges; Sweet chili sauce (optional)

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Crispy Salt and Pepper Squid is a beloved restaurant-style appetizer that combines golden, crunchy squid with the bold flavors of garlic, chili, and a dynamic salt and pepper blend. Lightly battered and fried to perfection, this dish delivers a satisfying contrast of textures—crunchy on the outside and tender inside. Served hot with lime wedges and sweet chili sauce, it’s the ultimate crowd-pleaser for parties, snacks, or light seafood meals.

Why You’ll Love This Recipe

Ultra-crispy texture with a tender, juicy interior
Bursting with bold, savory flavors from garlic, chili, and black pepper
Easy to prepare in under 30 minutes
Perfect as an appetizer, light meal, or part of an Asian-inspired feast
Restaurant-quality results at home
Versatile and crowd-friendly—great for sharing
Delicious served with lime and dipping sauces
Can be customized with different spice levels
Ideal for seafood lovers and fans of Asian cuisine
Impressively golden and flavorful with minimal ingredients

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

squid (tubes and tentacles), cleaned and cut into rings
cornstarch
rice flour (or all-purpose flour)
baking powder
sea salt
cracked black pepper
white pepper
vegetable oil for frying

For the stir-fry finish:
garlic cloves, minced
red chili, finely sliced (optional)
green onions, chopped
extra salt and pepper to taste

For serving:
lime wedges
sweet chili sauce (optional)

directions

Pat the squid dry thoroughly using paper towels to ensure maximum crispiness.
In a large bowl, combine cornstarch, rice flour, baking powder, sea salt, black pepper, and white pepper.
Toss the squid in the dry coating mixture until evenly covered.
Heat vegetable oil in a deep pan or wok to 350°F (175°C).
Fry the squid in batches for 2–3 minutes or until golden and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
In a separate clean pan, heat a small amount of oil. Quickly sauté the garlic, red chili (if using), and chopped green onions until fragrant.
Add the fried squid to the pan and toss briefly to coat in the aromatics. Sprinkle with a bit more salt and cracked pepper.
Serve immediately with lime wedges and sweet chili sauce on the side, if desired.

Servings and timing

Servings: 3–4
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Calories: Approximately 310 kcal per serving

Variations

Spicy Kick: Add more red chili or a pinch of chili flakes during the stir-fry step.
Five-Spice Flavor: Add a pinch of Chinese five-spice powder to the dry mix for a deeper, aromatic profile.
Gluten-Free Option: Use all cornstarch or a certified gluten-free rice flour.
Lemon Pepper Squid: Swap lime with lemon and use lemon zest for a bright citrus finish.
Garlic-Lover’s Version: Add more garlic and finish with garlic chips for an extra punch.
Sesame Crunch: Toss with toasted sesame seeds before serving for added texture.
Herb-Infused: Add chopped cilantro or Thai basil at the end for a fresh twist.
Dry Rub Finish: Skip the stir-fry step and simply season the hot squid with garlic powder and pepper flakes.
Air-Fried Version: Use an air fryer for a lighter take—though texture may differ.
Asian-Inspired Dips: Serve with soy-lime sauce or wasabi mayo instead of sweet chili sauce.

storage/reheating

Crispy squid is best enjoyed fresh for optimal texture. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, place the squid in a single layer on a baking sheet and warm in a 375°F (190°C) oven or air fryer for 5–7 minutes until re-crisped. Avoid microwaving, as it will make the coating soggy.

FAQs

How do I keep the squid crispy?

Thoroughly pat the squid dry, use a light coating of starch, and fry in hot oil at the right temperature (350°F). Avoid overcrowding the pan.

Can I use frozen squid?

Yes, thaw the squid completely and dry it well before coating and frying.

What’s the best flour for frying squid?

A mix of cornstarch and rice flour creates a light, crispy coating. All-purpose flour can be used but may yield a slightly heavier texture.

Is this dish spicy?

It can be. Red chili adds heat, but you can adjust the spice level or omit it entirely based on your preference.

What oil is best for frying?

Use a neutral, high-smoke point oil like vegetable oil, canola, or peanut oil.

Can I make this ahead of time?

This dish is best served fresh. You can prep the squid and coating mix ahead, but fry just before serving.

Why does my squid turn rubbery?

Overcooking is the most common reason. Fry squid only for 2–3 minutes until just golden.

What dipping sauces pair well?

Sweet chili sauce, soy sauce with lime, or garlic mayo are excellent options.

Can I pan-fry instead of deep-frying?

Pan-frying can work, but deep-frying ensures an even, crispy texture. Use enough oil to allow squid to cook evenly.

What can I serve this with?

Serve as an appetizer, or pair with steamed rice, a cucumber salad, or stir-fried vegetables for a complete meal.

Conclusion

Crispy Salt and Pepper Squid is an irresistibly crunchy and flavorful dish that captures the essence of Asian street food with a refined touch. It’s quick to prepare, crowd-pleasing, and full of zesty character. Whether you’re hosting a gathering or craving a restaurant-quality snack at home, this recipe delivers on both taste and texture with every bite. Serve hot and enjoy the golden crunch with a squeeze of lime and your favorite dipping sauce.

Crispy Salt and Pepper Squid

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Bring restaurant-style flavor home with this Crispy Salt and Pepper Squid—perfectly golden and ultra-crunchy squid tossed with garlic, chili, cracked black pepper, and sea salt. This iconic Asian-inspired appetizer delivers bold flavor and satisfying texture in every bite. Serve it hot with lime wedges and sweet chili sauce for the ultimate seafood snack or starter.

Author: Asma
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 3–4 servings
Category: Appetizer / Snack
Method: Asian-Inspired / Fusion
Cuisine: Deep-Fried

Instructions

Pat squid dry thoroughly with paper towels to ensure maximum crispiness.
In a bowl, whisk together cornstarch, rice flour, baking powder, salt, black pepper, and white pepper.
Toss the squid in the flour mix until well coated.
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry squid in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
In a separate pan, heat a little oil and sauté garlic, red chili (if using), and green onions until fragrant.
Add the fried squid and toss quickly to coat in the aromatics. Sprinkle with a bit more salt and pepper to finish.
Serve immediately with lime wedges and sweet chili sauce on the side.

Notes

Ensure squid is completely dry before coating for the crispiest result.
You can substitute rice flour with potato starch for an even lighter crunch.
This dish is best enjoyed fresh and hot for maximum crispiness.