Salt and Pepper-Fried Squid with Spicy Lemongrass Dipping Sauce

  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
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1 pound baby or medium squid (tentacles optional), skinned and cleaned

Vegetable oil, for deep-frying

2 tablespoons coarse sea salt

1 tablespoon freshly ground black pepper

1/2 cup cornstarch

1 or 2 limes, cut crosswise into 8 wedges


  1. Slice clean, dry squid into 1/8-inch rings. If using medium-size squid, cut open squid and make a light crisscross pattern on the outside with a paring knife, then cut into approximately 1-inch pieces.
  2. Heat oil in wok over medium heat to about 375 degrees. Mix salt, pepper, and cornstarch in a plastic bag. Add the squid, seal the bag, and shake it to coat each piece evenly. Put a few squid pieces at a time the palm of your hand and shake off the excess cornstarch mix. Working in batches, deep-fry the squid until the rings turn golden and crisp, about 1 minute, or if using 1-inch square pieces, until they curl up and crisp, about 1 minute. Drain on paper towels and serve with lime wedges on the side.

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