Salt and Pepper Squid

Ingredients

• 1 1/2 lbs baby squid
• 6 cups vegetable oil (, for frying)
• 1 batch basil (, for garnish (Optional))
• 4 to 5 Thai chili peppers (, for garnish (Optional))
• 2 tablespoons Shaoxing wine
• 1/4 teaspoon salt
• 2 tablespoons minced ginger
• 2 cloves garlic (, minced)
• 1/3 cup all-purpose flour ((*footnote 1))
• 1/3 cup cornstarch
• 1/4 cup cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• Lemon wedges
• Mayonnaise

Steps

1. 1

   Rinse squid with running water and drain. Slice the cap into 1/3-inch (1 cm) rings and leave the tentacles in one piece. If you use larger squid, you can slice the tentacles into 2-inch (4 cm) bite size pieces.

2. 2

   Transfer everything into a big bowl and add marinate ingredients. Mix thoroughly by hand. Mariante in the fridge for at least 15 minutes to up to 1 hour.

3. 3

   Meanwhile mix all the ingredients for the dry coating in a big bowl.

4. 4

   When you’re ready to cook, add 2 to 3 inches (5 to 7 cm) oil in a medium-size deep pot. Heat over medium-high heat until the oil reaches 375 to 400 degrees F (190 to 200°C). If you do not have a thermometer, place a clean bamboo chopstick into the oil. You should see small bubbles rapidly form around the chopstick. Turn to medium heat.

5. 5

   While heating up the oil, set up the deep fry station by placing a large wire rack on a big tray. Or you can use a few plates instead. (*Footnote 2)

6. 6

   Drain the squid and discard the liquid. Transfer half of the coating and a half of the squid into a large ziplock bag. Shake and the bag to coat the squid well. Then transfer everything into a big bowl.

7. 7

   Separate the squid pieces and place them on a large spider sieve or slotted spoon. Lower into the hot oil. Add in small batches at a time so your pot won’t become crowded. Fry until the squid turns golden brown, 2 to 3 minutes. Transfer to the prepared wire rack. Continue to cook the remaining batches using the same method.

8. 8

   (Optional) If you want to present the dish like in a restaurant, fry basil leaves and chili peppers for garnish. Dry them thoroughly and lower them into the oil using a sieve. This step might cause splatter since the basil contains a lot of liquid. Fry for 30 seconds, or until the basil leaves turn dark and crispy. Transfer to a plate to cool.

9. 9

   Serve the squid hot with lemon wedges on the side. You can also serve sauces such as mayonnaise, ketchup, Sriracha, and/or mustard if you prefer. Be prepared for the wows from your family when they see you can cook salt and pepper squid like a professional chef!