This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.

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  • Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.

  • Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.

  • Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.

Nutrition Facts

1293.6 calories; protein 24.2g 48% DV; carbohydrates 110.1g 36% DV; fat 83.3g 128% DV; cholesterol 261mg 87% DV; sodium 5403.1mg 216% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2007
I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices. Read More
(39)

Most helpful critical review

Rating: 1 stars
08/05/2009
I did not care for this recipe. I was very excited to make it because I love squid.....but all I could taste was cornstarch. I was curious why the recipe even called for it....just flour seasoned the way you like it works just fine! Read More
(9)
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/03/2007
I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices. Read More
(39)
Rating: 5 stars
04/09/2007
simple yet effective. I found this recipe to be a great base to work from. I added a tsp of cayenne pepper to my flour mixture which gave the squid a nice kick. I also made a chili garlic sauce that really made this dish a hit. Read More
(34)
Rating: 5 stars
12/12/2006
This was so easy -I also added some chilli flakes to give it an extra kick.It tasted just like our local chinese resturant here in Sydney - only better! Read More
(25)
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Rating: 5 stars
02/18/2008
A very good recipie. It should be recommended to calimari lovers. Read More
(17)
Rating: 1 stars
08/05/2009
I did not care for this recipe. I was very excited to make it because I love squid.....but all I could taste was cornstarch. I was curious why the recipe even called for it....just flour seasoned the way you like it works just fine! Read More
(9)
Rating: 5 stars
07/30/2008
squid and pepper only but very deli! Read More
(9)
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Rating: 3 stars
05/04/2009
I found this dish to be ok it didn't have enough flavour for my liking. Next time I will use half the amount of flour and double the pepper. Read More
(8)
Rating: 4 stars
06/15/2010
I think I am doing something wrong. I am looking to duplicate the pepper salted squid served on Sandy Blvd in Portland Oregon (Thien Hong) I have moved to Texas so I can't ask them. I am using more mature squid but have a difficult time getting the crunchy texture and it certainly cooks longer than 30 secs! I have even tried a deep fryer. Adding about 1/2 teaspoon of red pepper flakes and serving with wilted green onions gets me closer to my desired results. Read More
(5)
Rating: 4 stars
12/23/2010
Quite good and easy. I didn't have time or energy to cook the salt and pepper beforehand so I just added them to flour and cornstarch uncooked and coated both squid and some shrimp. I lightly spread oil on hot pan and fried on each side for about 4 min instead of deep frying. Tasted really good Read More
(5)