Salt and Pepper Squid (Jiāoyán Yóuyú)
椒盐鱿鱼 jiāoyán yóuyúSay it: jyaow-yen yo-yoo
Bite into these golden rings and the contrast hits instantly: an ultra-crisp shell gives way to sweet, tender squid, brightened by toasted garlic, sliced chiles, scallions, and a punchy salt-and-white-pepper mix that keeps you reaching for the next piece and a cold drink.
Salt and Pepper Squid (Jiāoyán Yóuyú)
椒盐鱿鱼, jiāoyán yóuyú
Pronounced jyaow-yen yo-yoo
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the squid
For the coating
For the salt-pepper seasoning
For frying and finishing
Method
Clean and cut the squid if necessary. discard the head, innards, and quill, strip away the purplish membrane, rinse thoroughly, then slice tubes into rings about ½ inch (1 cm) wide while leaving tentacles whole or cutting larger ones in half. Blot thoroughly with paper towels until completely dry.
Combine the squid pieces with Shaoxing wine, grated ginger, minced garlic, and the measured salt in a mixing bowl. Stir to coat evenly, cover, and chill for 15–30 minutes.
Stir sea salt and ground white pepper together in a small dish and reserve for later use.
Blend all-purpose flour, cornstarch, rice flour, additional salt, and white pepper in a large bowl or resealable bag until uniform.
Fill a deep pot or wok with vegetable oil to a depth of 2–3 inches (5–7 cm) and heat to 350°F (175°C); test temperature by dropping in a small squid piece which should bubble vigorously right away.
Remove squid from the marinade, discarding the liquid, then dredge small batches in the flour blend, shaking off any loose coating.
Slide the coated squid into the hot oil in batches without overcrowding and cook until the exterior turns golden and crunchy, roughly 2–3 minutes. Lift out with a strainer or slotted spoon and drain on a wire rack or paper-towel-lined sheet; repeat until all pieces are fried.
Warm 2 tablespoons of vegetable oil in a wok or wide skillet over medium-high heat, add the thinly sliced garlic, chile rings, and scallion segments, then stir-fry briefly for 30–60 seconds until aromatic and just beginning to color.
Add the fried squid back to the wok, scatter over 2 teaspoons of the prepared salt-pepper seasoning (adjust to preference), and toss quickly to distribute. Remove from heat, fold in cilantro leaves if desired, and plate at once with lime wedges on the side.
Regional variant: Salt and Pepper Shrimp (椒盐虾, jiāoyán xiā)
Replace the squid with 1 lb (450 g) fresh shrimp, shelled or shell-on. Pat dry, marinate as above, then coat in the same flour mixture and deep-fry for 1–2 minutes until pink and crisp. Toss with the same aromatics and salt-pepper seasoning, and serve immediately.
Cook's notes
- Remove every trace of moisture from the squid after rinsing and after marinating because any remaining liquid will block crispiness and cause the oil to pop.
- Maintain a steady 350°F (175°C) and fry only small batches at a time; adding too much at once drops the temperature and leaves the pieces oily.
- Limit frying time to 2–3 minutes so the squid stays juicy and tender inside while the coating reaches a perfect golden shade.
Serve with
Serve hot with steamed jasmine rice, lime wedges, and a simple cucumber salad; pairs well with cold lager.
Make ahead and storage
Best fried fresh. Reheat leftovers in a hot oven or air fryer at 400°F (200°C) for 3–4 minutes to revive crispness.
