This post may contain affiliate links. Please read my\u00a0privacy policy<\/a>.<\/p>\n<\/div>\n <\/p>\n This crispy salt and pepper squid<\/strong> recipe is golden, crunchy, and full of flavor. Coated in a light batter and tossed with scallions, red chilies, salt, and white pepper, it\u2019s an easy restaurant-style dish you can make at home in under 20 minutes.<\/p>\n Chinese salt and pepper squid <\/strong>is a favorite at Chinese restaurants, right up there with Salt and Pepper Chicken<\/a> and Salt and Pepper Shrimp<\/a>. I\u2019ve always loved how crispy and flavorful it is, but I wanted a way to make it at home that tastes even better. In this recipe, you\u2019ll learn the techniques Chinese restaurants use to get that perfect crunch, without any stress. The end result will be restaurant-quality squid you can make anytime.<\/p>\n The secret<\/strong> is in the batter and how you handle the squid. The batter is light and airy, creating a golden, crispy coating that locks in the squid\u2019s natural tenderness. Each ring stays juicy and soft on the inside while getting that irresistible crunch on the outside. Tossed with scallions, red chilies, and just the right amount of salt and white pepper, it\u2019s slightly spicy, flavorful, and addictive. Perfect as a snack, appetizer, or part of a bigger meal, this recipe is simple, fast, and always a hit.<\/p>\n<\/div>\n I\u2019ve developed this all-purpose frying batter over time. It\u2019s been tried and tested to give the crispiest results while keeping the squid tender inside. Using just flour or skipping the baking soda won\u2019t give the same airy, golden crunch, and the squid can turn rubbery.<\/p>\n This batter isn\u2019t just for squid. I\u2019ve used it on shrimp and chicken too, and it always delivers that restaurant-quality crispiness that keeps everyone coming back for more.<\/p>\n<\/div>\n You can find all the ingredients with the exact measurements in the recipe card<\/a> below.<\/p>\n Pro Tip #1: Oil For Frying<\/strong> Pro Tip #2: Scallions And Red Chilies<\/strong> Pro Tip #3: Ground White Pepper<\/strong> Shopping Guide: Squid<\/strong> Extra Tip: Best Way To Defrost Squid<\/strong> First, give your squid a quick rinse under cold water. Pull the tentacles from the head, remove the cartilage from the tube, and slice the squid into rings<\/strong>.<\/p>\n Pro Tip:<\/strong> Pat them really dry before you batter them. Moisture is the enemy of crispiness, so this step makes a big difference.<\/p>\n<\/div>\n Next, mix the Frying Batter ingredients<\/strong> until it\u2019s smooth, then toss the squid<\/strong> in so every ring is coated evenly. You want them fully covered.<\/p>\n<\/div>\n<\/div>\n Heat 2 to 3 inches of oil in a wok or frying pan to 350\u00b0F (175\u00b0C). Carefully drop in the squid and gently separate the rings with a spatula so they don\u2019t stick together. Fry just until golden and crispy<\/strong>.\u00a0Scoop them out with a slotted spoon and let them drain on some paper towels.<\/p>\n Pro Tip: <\/strong>Don\u2019t over-fry the squid. It cooks super fast, and leaving it in the oil too long will make it rubbery instead of tender and crispy. Keep a close eye. It only takes a minute or two to get golden perfection.<\/p>\n<\/div>\n For the finishing touch, heat 1\/2 tablespoon of oil in a skillet over high heat. Stir-fry the scallions and red chilies<\/strong> quickly, then toss in your fried squid<\/strong>. Sprinkle with salt and ground white pepper<\/strong> and give everything a quick toss. Serve right away while it\u2019s hot, crispy, and irresistible.<\/p>\n<\/div>\n<\/div>\n<\/div>\n A thermometer helps, but you can also test the oil by dropping a small piece of batter. It should sizzle immediately and rise to the surface. Hot oil is key to a crunchy coating.<\/p>\n<\/p><\/div>\n You can try shallow frying, but it won\u2019t get the same restaurant-style crispiness. Deep-frying at the right temperature is key to achieving that light, crunchy coating while keeping the squid tender inside.<\/p>\n<\/p><\/div>\n Yes. The red chilies give a gentle kick, but you can add more or less depending on your preference<\/p>\n<\/p><\/div>\n If you have any leftovers, cool them completely and store in an airtight container in the fridge for up to a day. Reheat briefly in a hot pan or air fryer to bring back some of the crispiness. Avoid microwaving, which will make them soggy.<\/p>\n<\/p><\/div>\n This recipe is 273 calories per serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Serve this dish with other popular Chinese recipes. For a Chinese restaurant style dinner at home, I recommend the following recipes:<\/p>\n I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my\u00a0Recipe Index<\/a>, and stay updated by subscribing to my\u00a0newsletter<\/a>\u00a0and following me on\u00a0Facebook<\/a>,\u00a0Pinterest<\/a>,\u00a0and\u00a0Instagram<\/a>\u00a0for new updates.<\/p>\n \n<\/div>\n<\/div>\n![\"Salt](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/09\/salt-and-pepper-squid7.jpg\"\/)
![\"Salt](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/09\/salt-and-pepper-squid7.jpg\")
<\/figure>\nChinese Salt And Pepper Squid<\/h2>\n
\nThe Secret To Perfectly Crunchy Squid<\/h2>\n
![\"Close](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/09\/salt-and-pepper-squid4.jpg\"\/)
![\"Close](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/09\/salt-and-pepper-squid4.jpg\")
<\/figure>\nWhy This Batter Works So Well<\/h3>\n
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\nIngredients You\u2019ll Need<\/h2>\n
![\"Ingredients](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-ingredients-.jpg\"\/)
![\"Ingredients](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-ingredients-.jpg\")
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Use a neutral oil with a high smoke point, like canola, peanut, or vegetable oil<\/strong>. Maintaining a hot frying temperature ensures each squid ring fries evenly to golden perfection while staying tender inside. Too low a temperature will make the squid greasy and heavy instead of crisp.<\/p>\n
Use fresh scallions and bright red chilies for the most fragrance and visual appeal. They add a mild heat and aroma that perfectly balance the richness of the fried squid. These ingredients turn a simple dish into something addictive and restaurant-quality.<\/p>\n
Ground white pepper is ideal because it gives a subtle\u00a0heat without overpowering the squid. Don\u2019t substitute with black pepper<\/strong>, white pepper gives that classic, authentic flavor and heat that black pepper can\u2019t replicate.<\/p>\n
Look for pre-cleaned squid tubes in the seafood section of your grocery store, or ask your fishmonger to clean them for you. Choose squid that smells fresh, has firm flesh, and looks slightly translucent<\/strong>. Avoid any that smell fishy or feel slimy.<\/p>\n
If you\u2019re using frozen squid, thaw it in the fridge overnight, about 8 to 12 hours. For a quicker method, place the squid under cold running water for 10 to 15 minutes until fully thawed. I don\u2019t recommend using it straight from frozen because it won\u2019t fry evenly and can turn soggy.<\/p>\n<\/div>\n
\nHow To Make Salt And Pepper Squid<\/h2>\n
![\"Squid](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-step1.jpg\"\/)
![\"Squid](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-step1.jpg\")
<\/figure>\n![\"Frying](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-step2.jpg\"\/)
![\"Frying](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-step2.jpg\")
<\/figure>\n![\"Crispy,](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-step3.jpg\"\/)
![\"Crispy,](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-step3.jpg\")
<\/figure>\n![\"Fried](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-step4.jpg\"\/)
![\"Fried](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/10\/salt-and-pepper-step4.jpg\")
<\/figure>\n
\nFrequently Asked Questions<\/h2>\n
![\"Fried](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/09\/salt-and-pepper-squid5.jpg\"\/)
![\"Fried](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2021\/09\/salt-and-pepper-squid5.jpg\")
<\/figure>\n<\/div>\n
\nWhat To Serve With This Recipe<\/h2>\n
\nOther Squid Recipes You Might Like<\/h2>\n<\/div>\n
![\"Freshly](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2024\/05\/baked-cod2.jpg\"\/)
![\"Freshly](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2024\/05\/baked-cod2.jpg\")
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