Salt and Pepper Squid Crispy Spicy Calamari

Salt and pepper squid may sound complicated and intimidating but it is a remarkably easy and quick dish to cook and it tastes fantastic.

Szechuan pepper, black pepper, and garlic are joined by some fresh chilli to create a complex and delicious spice profile in this simple dish.

Crispy Salt and Pepper Calamari

Fish and seafood are often considered to be tricky things to cook but it really is incredibly simple, tasty and quite healthy too!

My latest recipe is salt and pepper squid and it joins a couple of other cephalopod recipes. I have some wonderful breaded calamari rings and also some delicious stuffed squid.

This recipe is super quick, it is fried in just a couple of minutes and then tossed in a mix of salt, pepper, Szechuan pepper, chilli, and garlic.

This recipe uses a similar technique to the one used in my recent crispy fried tofu recipe. It is the safest and simplest way to “deep” fry in a wok on a stove.

I also have salt and pepper chips, salt and pepper chicken and salt and chilli chicken recipes with a slightly bolder set of flavours and salt and pepper tofu and salt and pepper prawns both with a dipping sauce.

Frequently Asked Questions

Can I use frozen squid tubes?

Yes, definitely… I developed this recipe when I lived in rural Hungary and only had access to frozen squid. It works perfectly, just defrost it before you get started!

What is Szechuan pepper?

Szechuan pepper is not closely related to pepper at all and it comes from a plant called Chinese prickly ash (Zanthoxylum bungeanum) and is often written as Sichuan pepper.

I often refer to it as being “grown-up popping candy”, it has a mild tingling effect when eaten and a really fragrant aroma.

I use it in dishes like Szechuan prawns and dan dan noodles.

Can I cook this in an Air Fryer?

I have experimented with this quite extensively and have always been extremely disappointed by the results. So for me, no stick with frying.

Can I use a deep-fat fryer?

Yes, of course, it is actually a better solution. However, I find them a terrible headache to maintain because I do not use them often enough.

You could also use a deep saucepan, but be sure not to fill it more than a third with oil before frying.

A NOTE FOR US-BASED READERS!

Cornflour is known as cornstarch in the US.

Serving Suggestions

I love to serve fried food with pickles, I think that it helps cut through the richness.

This salt and pepper squid is no different, I have served it here on a base of pickled cucumber, although pickled daikon would work just as well.

Obviously serving fried food on pickles makes them go a bit soft and I love that, but if it is not for you just serve it on the side.

If you want something a little more “substantial” how about something like this delicious peanut butter noodle salad?

Equipment Used

I only recommend specific brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Wok, I use a large carbon steel wok.
• Chopping board.
• Sharp kitchen knife.
• Pestle and mortar or spice grinder.
• Weighing scales and or measuring cups and spoons.
• Kitchen paper.