Crispy, golden, and full of flavour—this Salt and Pepper Squid recipe stays crunchy for ages! The perfect balance of spice and crunch in every bite. Crispy, golden, and packed with flavour—this Salt and Pepper Squid is next-level crunchy! Light, airy batter, tender squid, and the perfect balance of spice—this one stays crisp even when cold! Who’s ready for a plate? ️ #SaltAndPepperSquid #CrispyGoodness #SeafoodLover
If there’s one dish I can never resist at a Chinese restaurant, it’s Salt and Pepper Squid. Crispy, golden, and packed with that irresistible balance of savoury, spicy, and aromatic flavours—when done right, it’s absolute perfection. But if you’ve ever ordered it and been disappointed by a soggy, greasy, or bland version, you know that not all Salt and Pepper Squid is created equal. That’s exactly why I was determined to crack the code and create the ultimate recipe.
This is my version 2 of this recipe, I love my first recipe for this Salt and Pepper Squid but this is even better. After countless trials (and a lot of squid taste-testing), I’ve finally nailed it: a fry batter that stays crispy even when the squid goes cold! No greasiness, no complicated ingredients, just the perfect ratio of flour to cornflour and one key step—30 minutes of refrigeration before frying.
The Secret to Crispy Salt and Pepper Squid
Most fried squid recipes use a dry coating of flour or starch (even my first version), which works, but can sometimes lack that ultra-light crunch. Instead, Now I prefer a wet batter, which locks in moisture, keeps the squid tender, and delivers a beautifully airy crust that stays crisp far longer than any restaurant version I’ve had.
The magic happens with:
The Right Flour Blend – A mix of plain flour and potato starch creates a light, shatteringly crispy texture.
Refrigeration Before Frying – Chilling the batter for 30 minutes helps the flour hydrate, ensuring a crispier fry.
Hot, Consistent Oil – Maintaining the right frying temperature prevents the squid from soaking up excess oil, keeping it light and crunchy.
Why This Recipe Beats Restaurant Versions
I’ve eaten a lot of Salt and Pepper Squid over the years—probably more than I should admit. But most of the time, it’s just not quite right. Either it’s not crispy enough, or it turns soggy in minutes. The rare times I did get a good one, I found myself rushing to finish the dish before the crunch disappeared.
That’s why this recipe is a game-changer. The batter stays crispy for ages, even after the squid has cooled down. That means you can enjoy every bite at a relaxed pace—no more speed-eating your squid before it turns soft!
What Makes Salt and Pepper Squid So Special?
This dish has deep roots in Cantonese cuisine and has become a staple in Chinese restaurants worldwide. The seasoning is simple but effective—a mix of salt, white pepper, and a hint of chilli—which enhances the natural sweetness of the squid. When paired with crispy batter and a side of tangy dipping sauce, it’s the ultimate combination of textures and flavours.
It’s also incredibly versatile—you can serve it as an appetiser, a main dish, or even in a seafood platter alongside prawns and fish.
Pro Tips for Perfect Salt and Pepper Squid
Use Fresh or Properly Thawed Squid – Fresh squid works best, but if using frozen, make sure it’s fully thawed and patted dry.
Slice Evenly – Cutting the squid into uniform pieces ensures even cooking.
Double Fry for Extra Crispiness – If you really want next-level crunch, a second quick fry makes all the difference.
Season Immediately – Sprinkle the salt and pepper seasoning as soon as the squid comes out of the oil to maximise flavour absorption.
Final Thoughts
If you’ve ever been disappointed by soggy or greasy Salt and Pepper Squid, this recipe will change everything. It’s lighter, crispier, and stays crunchy far longer than restaurant versions. Plus, it’s surprisingly easy to make—no fancy ingredients, just the right techniques.
So, if you love a good crispy calamari-style dish, give this a try. Trust me, once you do, you’ll never settle for mediocre Salt and Pepper Squid again!
In a bowl, combine the sliced squid with all the marinade ingredients. Set it aside.
In another bowl, whisk together the flour, potato starch, baking powder, and salt. Gradually whisk in the cold water until smooth. Refrigerate the batter for 30 minutes.
Fill a small, heavy-based pot or wok with enough oil for deep frying. Heat it to 170°C over medium-high heat.
Give the batter a quick whisk, then add all the squid and toss to coat.
Fry the squid in batches to avoid overcrowding. Pick up some squid, letting the excess batter drip off, and carefully place them in the oil. Separate any pieces that stick together.
Fry the squid for 3 minutes until light golden. Use a slotted spoon to remove the squid onto a paper towel-lined tray.
Fry the remaining squid, ensuring the oil returns to temperature before cooking the next batches.
Increase the heat to high and bring the oil up to 200°C (390°F).
Add the pre-fried squid to the oil, this time cooking it all at once. Fry for 2 minutes until deep golden and crispy. Remove and place in a bowl.
I love squid, although I haven’t made any in a long time (need to fix this as it’s such a great and affordable protein). Normally I’m not a huge fan of battered and fried foods, but I really love the crisp and not oily coating here. I guess, as you said, potato starch makes the difference.
Used to be a favourite…I still love squid, but have to ditch the coating.
I’ve seen this dish on a menu a long time ago. It sounds wonderful!
I love squid, although I haven’t made any in a long time (need to fix this as it’s such a great and affordable protein). Normally I’m not a huge fan of battered and fried foods, but I really love the crisp and not oily coating here. I guess, as you said, potato starch makes the difference.
I love this dish and order it often when we eat out Chinese. Totally addictive!
We make this at home quite often. It’s a great dish, and very quick to prepare.