Salt and Pepper Squid with Caramelized Onions and Bell Peppers

4 servings
  • 2 tablespoons kosher salt
  • 1 teaspoon Szechwan peppercorns
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 1 pound cleaned squid, tentacles separated, tubes cut lengthwise in half
  • 1 cup self-rising flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon peanut oil plus peanut oil, for frying
  • 1 large onion, sliced
  • 1 red bell pepper, de-seeded and julienned
  • 1 yellow bell pepper, de-seeded and julienned
  • 2 Thai bird chiles or 1 jalepeno, de-stemmed and sliced
  • Heat a saute pan very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns. Mix and let stand. For the squid, score the squid on the inside with a criss-cross pattern then cut them into 2-inch triangles and set aside. To make the batter, slowly add cold water to the flour and baking powder to achieve a runny pancake batter. Whisk in the oil. In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels. In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, peppers and chiles, about 4 minutes. Season and add back the squid, mix quickly.

  • PLATING: On a large oval, plate the squid.

  • WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa

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    Recipe courtesy of Tyler Florence