SALT AND PEPPER SQUID
Cantonese Salt and Pepper Squid recipe is similar to fried calamari but are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers.
Provided by Kaitlin
Categories Fish anbs Seafood
Time 40m
Number Of Ingredients 12
Steps:
- First prepare your squid. Rinse it well in cold water. Cut the tentacles off using one cut, keeping about a 1/4 inch of the hood in order to end up with one piece of calamari that includes all the tentacles. If you're using larger squid, you can cut these pieces lengthwise in half in order to make them bite-sized. Having each piece be roughly the same size is important for achieving the same cooking time for each piece of calamari. Drain the squid pieces in a colander and transfer to a bowl.
- Marinate the squid in the shaoxing wine and sesame oil. Toss gently and set aside.
- In a medium deep pot, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until the temperature reaches 325 degrees.
- While you're waiting for the oil to heat, prepare your dry mixture. Combine the all-purpose flour, semolina flour, cornmeal, salt, and white pepper in a medium bowl. Set aside.
- When the oil reaches temperature, you're ready to start dredging your squid. Work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.
- Using a long-handled sieve or slotted spoon, lower the calamari into the hot oil. Gently move the calamari pieces back and forth. Let them fry until golden brown, about 2-2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate. Taste one piece of calamari for saltiness (be careful, it's hot). You can sprinkle more salt immediately after frying to your taste. A necessary step, however, is to crack some fresh white pepper over the freshly fried squid. Continue frying in these small batches and seasoning with white pepper until you've fried all the squid.
- Now the next phase: stir-frying the fried squid. Heat a wok over medium-high heat. Add a tablespoon of vegetable oil. Add the ginger and let it fry in the oil. After about 20 seconds, add the garlic. Stir the garlic around the wok quickly in order to prevent burning. When the garlic gets lightly golden in color, add the peppers. Continue to stir fry for another 30 seconds.
- Add the squid to the wok and stir fry quickly in the aromatic mixture for about a minute or so. Plate and serve immediately with white rice! And don't leave those crispy pieces of garlic and pepper behind!
Nutrition Facts : Calories 398 kcal, Carbohydrate 30 g, Protein 22 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 264 mg, Sodium 489 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SALT AND PEPPER FRIED SQUID
Steps:
- If using frozen calamari/squid, defrost overnight in the fridge then drain off any excess liquid and pat dry with paper towels. If you're using whole squid, cut the tubes into thick rings with a sharp knife before dredging with flour and deep frying.
- In a large bowl, mix together flour, salt and black pepper.
- Add the squid to the flour mixture and dredge, making sure each piece of calamari/squid is completely covered and that the pieces are separate.
- Heat enough oil to fry the Calamari in a large pot or Dutch Oven over medium high heat.
- Once the oil is hot, shake off the excess flour then add the calamari in batches and cook until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels or a wire rack before serving.
- Combine the mayonnaise and garlic together in a small bowl.
- Serve the squid with garlic mayo and lemon wedges.
Nutrition Facts : Calories 379 kcal, Carbohydrate 63 g, Protein 23 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 294 mg, Sodium 1450 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
SALT AND PEPPER SQUID
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.
- When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.
SALT AND PEPPER-FRIED SQUID WITH SPICY LEMONGRASS DIPPING SAUCE
Steps:
- Slice clean, dry squid into 1/8-inch rings. If using medium-size squid, cut open squid and make a light crisscross pattern on the outside with a paring knife, then cut into approximately 1-inch pieces.
- Heat oil in wok over medium heat to about 375 degrees. Mix salt, pepper, and cornstarch in a plastic bag. Add the squid, seal the bag, and shake it to coat each piece evenly. Put a few squid pieces at a time the palm of your hand and shake off the excess cornstarch mix. Working in batches, deep-fry the squid until the rings turn golden and crisp, about 1 minute, or if using 1-inch square pieces, until they curl up and crisp, about 1 minute. Drain on paper towels and serve with lime wedges on the side.
SALT & PEPPER SQUID
Quick pan fried squid, fast and simple
Provided by richardsimmonds
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut along one side of each squid pouch and open out flat. Score the inner side into diamonds with the tip of a sharp knife and then cut into 5cm squares. Separate the tentacles if large.
- Heat a heavy-based frying pan over a high heat. Add all the peppercorns and toast for a few seconds, shaking the pan, until they darken and start to smell aromatic. Tip into a mortar and coarsely crush. Stir in the sea salt
- Heat a wok until smoking. Add half the oil and half the squid (tentacles and all) and stir-fry it for 2 ½ minutes until lightly coloured. Tip onto a plate and repeat with the rest of the squid
- Return the squid to the wok and add 1 teaspoon of the salt and pepper mix (keep the rest for a later date). Toss for about 10 seconds and then add the chilli and garlic and toss briefly. Distribute the squid between 4 plates. Serve immediately.
CHINESE CRISP - FRIED SALT AND PEPPER SQUID
This is one of my all time favourite Chinese dishes. Baby squid are best for this recipe as they cook quickly and are tender.
Provided by Lene8655
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.
- Set aside with the tenticles.
- Heat 5 cm of Vegetable oil in the base of a deep frying pan.
- Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.
- stir into the cornflour, then toss with the squid to coat.
- Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.
- Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.
- Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.
SALT AND PEPPER SQUID
Time 30m
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 2 inches oil in a deep 4- to 5-quart heavy pot over high heat until it registers 390°F on thermometer.
- Dredge one third of squid in one third of cornstarch, shaking off excess, then fry, stirring occasionally, until crisp and just barely beginning to turn pale golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking sheet and keep warm in oven. Coat and fry remaining squid in 2 batches in same manner, returning oil to 390°F between batches. Toss squid with salt and pepper and serve immediately.
SALT AND PEPPER SQUID OR CALAMARI WITH CUCUMBER SALAD
This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.
Provided by Chef floWer
Categories Octopus
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
- Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
- Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
- Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.
Nutrition Facts : Calories 319.6, Fat 18.2, SaturatedFat 3, Cholesterol 291.8, Sodium 799, Carbohydrate 15.5, Fiber 3.5, Sugar 4.7, Protein 25.6
SALT & PEPPER SQUID
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Serves 4 as a starter or as a main alongside other dishes
Number Of Ingredients 13
Steps:
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium
More about "salt and pepper fried squid food"
SALT AND PEPPER SQUID - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (1)Total Time 35 minsCategory SnackCalories 401 per serving
- Trim the squid and then slice the tubes into 1/2 inch square pieces. Then rinse well and dry with kitchen paper.
- Chop the fresh peppers into small circles. Marinate with salt and pepper for around 10 minutes. And then add starch and egg. Mix well.
- Heat up enough oil in a deep pot until 170 degree C. You can test the oil temperature by adding one piece. The squid should be floating seconds after touching the oil. Deep fry all the squid by small batches.
DEEP-FRIED SQUID WITH SALT AND PEPPER MIX RECIPE
From thespruceeats.com
4.2/5 (21)Total Time 45 minsCategory Entree, AppetizerCalories 451 per serving
SALT AND PEPPER FRIED SQUID WITH CHILLI | ONE WORLD KITCHEN - FOOD
From sbs.com.au
3.1/5 (28)Servings 3-4Cuisine ChineseCategory Lunch
SALT AND PEPPER SQUID — THE GRID FOOD MARKET ONLINE
From thegridfoodmarket.com
DEEP-FRIED SQUID WITH PEPPER AND SPICED SALT - PELICAN SEAFOOD
From pelican-seafood.com
RECIPE: CANTONESE RESTAURANT SALT AND PEPPER SQUID
From burntmyfingers.com
SPICY SALT AND PEPPER SQUID - CANTONESE FOOD RECIPES
From cantonesefoodrecipes.com
DEEP-FRIED SQUID RECIPE - BBC FOOD
From bbc.co.uk
NEIL PERRY'S SALT AND PEPPER SQUID RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
SALT-AND-PEPPER SQUID WITH CHINESE FIVE-SPICE POWDER - FOOD
From foodandwine.com
CHINESE SALT AND PEPPER SQUID RECIPE IN 3 WAYS! - HONEST FOOD …
From honestfoodtalks.com
SALT & PEPPER SQUID | FOOD THINKERS BY BREVILLE
From foodthinkers.com
SALT AND PEPPER SQUID RECIPE | EPICURIOUS
From epicurious.com
MAKE SALT AND PEPPER SQUID AT HOME! HERE'S A GREAT RECIPE.
From foodrepublic.com
CRISPY SPICY SALT & PEPPER SQUID WITH GARLIC & CHILI
From zarskitchen.com
HOW TO COOK SALT AND PEPPER SQUID IN AN AIR FRYER?
From ostrali.com
QUICK FRIED CRUNCHY GARLIC SALT AND PEPPER SQUID - WHOLE FOOD …
From wholefoodbellies.com
SQUID AS FOOD - WIKIPEDIA
From en.wikipedia.org
SALT & PEPPER SQUID (HOT) - YELP.CA
From yelp.ca
30. DEEP FRIED SQUIDS WITH SALT & PEPPER - SZECHUAN CHILI
From szechuanchili.com
SQUID SALT N PEPPER RECIPE - BFT .. FOR THE LOVE OF FOOD.
From bigfattummy.com
WHAT TO SERVE WITH SALT AND PEPPER CALAMARI: A COMPREHENSIVE …
From ostrali.com
SALT AND PEPPER SQUID (椒盐鱿鱼) - RED HOUSE SPICE
From redhousespice.com
3D FRIED EGG WITH SALT AND PEPPER 02 - TURBOSQUID 1911477
From turbosquid.com
SALT-AND-PEPPER SQUID RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
SALT AND PEPPER SQUID | CHINA YUMMY FOOD
From chinayummyfood.com
CRISPY SALT-AND-PEPPER SQUID RECIPE - RICK STEIN | FOOD & WINE
From foodandwine.com
SALT AND PEPPER CALAMARI RECIPE - LIFE'S AMBROSIA
From lifesambrosia.com
SALT AND PEPPER SQUID | SEAFOOD BY SYKES
From seafoodbysykes.com
FRY SQUID RECIPE: CHINESE SALT AND PEPPER | RECIPES JOURNEY
From recipesjourney.com
SALT AND PEPPER SQUID - BUSH COOKING
From bushcooking.com
FRESH CALAMARI RECIPES - THERESCIPES.INFO
From therecipes.info
THAI GRILLED SALT AND PEPPER SQUID RECIPE - THE SPRUCE EATS
From thespruceeats.com
MRS CULINARY: MOUTHWATERING FRIED CALAMARI RECIPE
From mrsculinary.com
HOW TO MAKE PERFECT SALT AND PEPPER SQUID | CHINESE FOOD AND …
From theguardian.com
SALT AND PEPPER SQUID – HOT CHILIS -A FOOD REVIEW BLOG
SALT AND PEPPER SQUID - RASA MALAYSIA
From rasamalaysia.com
SALT AND PEPPER SQUID - CASUALLY PECKISH
From casuallypeckish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love