Salt and Pepper Squid

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Salt and pepper squid /calamari is a classic Cantonese Chinese appetizer or main dish like crab stir fry, steamed garlic shrimp, chili garlic shrimp, steamed fish and lobster yee mein. If you are a fan of seafood, you will love this Chinese salt and pepper squid recipe because it is amazingly delicious. The combination of crispy squid and aromatic seasonings is simply irresistible. I am sure it will become your new favorite dish or appetizer. Let’s learn how to make this Chinese salt and pepper calamari recipe with detailed photo instructions and a video below the recipe card. And, enjoy a taste of Chinese cuisine at your home!

Love authentic Chinese food? Check out these char siu, pork knuckles ginger stew, steamed spareribs, tomato eggs, Chinese spinach amaranth, braised Chinese mushrooms, hairy gourd vermicelli, bitter melon with beef and claypot rice recipes.

Chinese salt and pepper squid on white plate with blue striped towel

What is salt and pepper squid?

Salt and pepper squid or calamari is a popular Cantonese Chinese seafood dish. Typically, it is made by coating small pieces of squid in a batter and then deep-frying them until crispy. Then, it combines with salt, black pepper and other spices to give the dish more flavor.

This Chinese salt and pepper squid or calamari recipe is perfect as an appetizer or a main course accompanied by rice and a vegetable dish such as yu choy sum, gai lan, water spinach and baby bok choy. Also, people like to enjoy it with a cold beer or a glass of white wine. Or, just simple flavored carbonated sparkling water is another great choice if you don’t drink alcohol. The combination of crispy squid and aroma seasoning is hard to resist.

What makes this Chinese restaurant style salt and pepper squid recipe good?

This Chinese restaurant style salt and pepper squid recipe is not like a regular recipe. It is made with crispy batter. A thin layer of batter is covered with the squid and deep fry it to create a crispy, fluffy, crunchy and golden brown outer layer, but inside is soft and tender.

Besides, I am going to share some tips for how to make crispy batter and prepare calamari, so the batter can stay on the squid. Also, toss the deep fried squid at the end with salt, black pepper and other spices which give the dish more flavor and extra texture.

Is calamari the same as squid?

Yes, calamari is a type of squid. Usually calamari refers to a different species of squid and commonly consumed as food. These species typically have a slightly sweeter and tender texture than other types of squid. Therefore, it makes them a popular choice for fried or stir fry.

What kind of squid do you use?

I used pre-cut frozen calamari because I can find it easily at regular stores like Walmart and it saves some time to clean and cut it. The brand is BOS’N giant calamari rings.

What dipping sauce do you use?

Personally, I like to dip the Chinese salt and pepper calamari with Thai sweet chili sauce. However, you can dip it with sweet & sour sauce, fry sauce and ranch dressing. Or, any sauces you prefer.

What are the ingredients for Chinese salt and pepper squid?

In this Chinese salt and pepper calamari recipe, the main ingredients are squid, salt, black pepper, chili peppers, green onions, and fried shallots. I try to use less water content spices for the stir fry part because you don’t want to make the deep fried crispy calamari soggy.

For the crispy batter, I used cake flour, potato starch, cornstarch, baking powder, egg, water and vegetable oil. (Usually, I like to add custard powder because it gives the batter more color and little flavor. You don’t have to add it if you don’t have it. However, I highly recommend adding it if you have custard powder. This can be optional.)

Chinese salt and pepper calamari ingredients

Cooking tips for how to make Chinese salt and pepper calamari:

Squid:

I used pre-cut frozen squid rings because it is easier and can get them at regular grocery stores. If not, using a fresh one is ok. Just clean, remove the hard part inside the squid and cut it.
Pour the hot boiling water into the squid and let it soak for 10 seconds. Then, drain it well. This process is quick and be careful with the hot water. This step helps the batter stay on the calamari better when deep frying.
After that, use paper towels to dry the squid very well. Then, season it. Mix the seasoned squid into the batter mixture well.

Batter:

For the batter, I highly recommend adding 2 ¼ teaspoons of custard powder because it gives more color and little flavor. If you don’t have it, it is ok. I put this as an option.
Mix it very well and smooth it out. Make sure there are no clumps.

Deep fry:

Deep frying the calamari around 350F, put the wooden chopsticks into the oil when you see air bubbles. It’s a good indicator and ready for deep frying.
Extremely be careful when you deep fry the squid because hot oil may splash, especially when you turn and move them.
Don't overcrowd the wok when deep frying the squid because this can cause the temperature of the oil to drop and prevent the squid from becoming crispy. Therefore, fry the squid in small batches until it’s golden brown and crispy.
Put the deep fried calamari on the plate with paper towels to absorb excess oil.

Stir fry:

For the spices stir fry, I try to use less water content spices like fried shallots and it gives a great aroma flavor to the dish and I don't want to make the crispy calamari soggy when stir fry with the seasonings.
Remember to turn off the heat or fire, add the green onions. Use the remaining heat to keep stir frying it a little bit.
Lastly, add the deep fried squid and toss it with the seasonings.
If you don’t like the stir fry seasoning part, you can stop after deep frying calamari. Only deep frying calamari tastes great too! You can dip with Thai sweet chili, fry sauce, sweet and sour sauce or ranch dressing.

FAQs:

Can I skip the step of boiling water and soak the calamari?

I suggest not to skip this step. This is a crucial step to make crispy fried calamari because when you cook squid, water will come out and it shrinks. This step helps the batter stay on the calamari better when deep frying.

Why do you recommend adding custard powder into the batter?

It is because adding custard powder gives more color and little flavor. When you deep fry it turns gold brown faster and shortens the time of cooking. Therefore, the calamari is tender, soft and cooked. If you don’t have it, it is ok. I have tested both and I prefer adding it. Therefore, I put custard powder as an option in this salt & pepper calamari recipe.

What spices are used in salt and pepper squid?

Typically, the seasonings for salt and pepper squid are salt, black pepper, and chili peppers and green onion.

In this Chinese salt and pepper squid recipe, I try to use less water content spices because you don’t want to make the crispy calamari soggy when mixed with the seasonings. Therefore, I picked fried shallots and it gives aroma to the dish with the salt, pepper and green onion.

How to heat up the leftovers?

The best is to consume them when they are freshly made. If you need to reheat it, put them in an air fryer 400F for 3-5 minutes.

Instructions for how to make Chinese salt and pepper squid:

Preparation:

1. Wash and cut 2 sticks of green onion (2.3 oz) into pieces.

2. Wash and cut 2 red Fresno chili peppers into slices. Try to remove as much seed as you can, so it won't be too spicy.

Crispy Batter:

3. Put 1 cup of cake flour into a container.

starch, baking powder and flour in the silver bowl top view

4. Put 5 tablespoons of potato starch, ¼ cup of cornstarch, 3 ¾ teaspoons of baking powder into the container. (* Highly recommend adding 2 ¼ teaspoons of custard powder. If not, it is ok. Custard powder is optional.) Then, mix it well.

5. Crack 1 large egg (2 oz) into the flour mixture.

egg water oil flour in the silver bowl top view

6. After that, add ¾ cup of water and ⅓ cup of oil into the flour mixture.

batter mixed with a whisk in the silver bowl top view

7. Mix it very well and smooth it out. Make sure there are no clumps.

8. Wash and rinse the defrosted pre-cut calamari into a big bowl.

Cooking:

9. Pour 4 cups of water into a pot and turn on medium high fire.

10. When the water is boiling, pour the hot boiling water into the bowl with calamari in step 8 immediately. Let it soak for 10 seconds. (Be careful with the hot boiling water and don't soak for too long, only 10 seconds.)

11. Then, drain the water and dry the squid on a plate with paper towels very well.

12. Add ¼ teaspoon of salt and ⅛ teaspoon of white pepper on the plate with dry squid from step 11. Then, mix it well.

uncooked calamari /squid in the batter top view for Chinese salt and pepper squid dish

13. After that, put the seasoned squid from step 12 into the batter mixture step 7 and mix it well. Make sure the squid are covered with batter.

Deep frying:

14. The following step, pour 3 cups of oil into the wok and turn on a small fire.

15. Insert wooden chopsticks into the oil. If you see air bubbles around it, it is a good indication that the oil is hot enough for deep frying. It is around 350 F if you measure it with a thermometer.

deep frying calamari in the wok top view for Chinese salt pepper squid

16. Slowly put the battered squid from step 13 into the oil and let it deep fry both sides golden brown. (* Extremely be careful when you deep fry the squid because hot oil may splash, especially when you turn and move them.)

golden brown deep fried calamari on the strainer for salt and pepper squid

17. Use a strainer to take out the golden brown deep fry calamari.

deep fried calamari squid on the plate with paper towels for Chinese salt pepper squid

18. Continue deep fry the rest of the calamari and put them on a plate with paper towels to absorb excess oil. (* If you don’t like the stir fry seasoning part, you can stop after deep frying calamari. Only deep frying calamari tastes great too! You can dip it with Thai sweet chili sauce, fry sauce, sweet & sour sauce or ranch dressing.)

Stir frying:

19. Pour 1 teaspoon of oil into the wok and turn on medium small fire.

20. Put the cut red chili pepper from step 2 into the wok and stir fry it a little bit.

fried shallots and chili pepper in the wok

21. After, add ⅓ cup of fried shallots (0.8 oz) into the wok. Then, stir fry them a little bit.

salt and black pepper with chili pepper fried shallots in the wok

22. Next, add ¼ teaspoon of salt and ¼ teaspoons of black pepper and stir fry them a little bit.

green onion and pepper seasonings in the wok

23. Turn off the fire, add the cut green onion from step 1 into the wok and use the remaining heat to stir fry them a little bit.

Chinese fried squid calamari mix with salt and pepper seasonings in the wok

24. Lastly, add the deep fried calamari from step 18 into the wok, toss, mix the seasoning and ready to serve.

Chinese salt and pepper squid calamari on the square plate top view

Enjoy this tasty and crispy Chinese salt and pepper squid/ calamari recipe! Also, check out these sticky rice dumplings, siu mai, congee, Chinese pancake, pineapple buns, eggplant pork stir fry, salmon sushi cups and taro sago dessert recipes.