Name: Salt and Pepper Squid
Total time: PT1200.0S
Yield: 4
Ingredients: 4 Fresh Squid Tubes; 1/4 cup All-Purpose Flour; 2 tablespoon Corn Flour; to taste Salt; to taste Ground Black Pepper; 1 teaspoon Garlic Powder; 1/2 teaspoon Chili Powder; 4 cup Vegetable Oil; to taste Tartar Sauce

Salt and Pepper Squid is a deliciously simple deep-fried seafood sensation. Serve with tartar sauce, lemon wedges and salad for a quick and easy seafood dinner that the whole family will love!

Easy

Peanut-Free

Tree Nut-Free

Fish-Free

Main Dish

Dairy-Free

Stove

Sugar-Free

Weeknight Dinners

Intermediate

Low Salt

Quick

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Pescatarian

Comfort Food

Lunch

Fish & Seafood

Dinner

Chinese

One-Pot

Quick & Easy

Salt and Pepper Squid

calories

total_fat

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trans_fat

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total_carbohydrate

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Fresh Squid Tubes

All-Purpose Flour

Corn Flour

tablespoon

Salt

to taste

Ground Black Pepper

Garlic Powder

teaspoon

Chili Powder

Vegetable Oil

Tartar Sauce

Slice along one side of each of the {@0:} to open them up. Using a sharp knife, cut small diagonal lines along the inside surface, without cutting all the way through. Pat dry with a paper towel. Slice into small pieces.

Slice along one side of each of the Fresh Squid Tubes (4 N/A) to open them up. Using a sharp knife, cut small diagonal lines along the inside surface, without cutting all the way through. Pat dry with a paper towel. Slice into small pieces.

Slice along one side of each of the Fresh Squid Tubes (4) to open them up. Using a sharp knife, cut small diagonal lines along the inside surface, without cutting all the way through. Pat dry with a paper towel. Slice into small pieces.

In a Ziploc freezer bag, add {@1:}, {@4:}, {@5:} and {@0:}, {@2:} and {@3:}. Shake to mix.

In a Ziploc freezer bag, add All-Purpose Flour (1/4 cup), Corn Flour (2 tablespoon), Salt ( to taste) and Ground Black Pepper ( to taste), Garlic Powder (1 teaspoon) and Chili Powder (1/2 teaspoon). Shake to mix.

In a Ziploc freezer bag, add All-Purpose Flour (1/4 cup), Corn Flour (2 tablespoon), Salt (to taste) and Ground Black Pepper (to taste), Garlic Powder (1 teaspoon) and Chili Powder (1/2 teaspoon). Shake to mix.

Add squid pieces to bag and gently toss to coat.

In a wok over high heat, add {@0:}. When the oil is hot, add the squid pieces, splitting them into 2 batches. Cook each for 4 minutes, or until squid is curled up and golden. Transfer to a plate lined with paper towels as finished.

In a wok over high heat, add Vegetable Oil (4 cup). When the oil is hot, add the squid pieces, splitting them into 2 batches. Cook each for 4 minutes, or until squid is curled up and golden. Transfer to a plate lined with paper towels as finished.

Serve with Tartar Sauce (to taste) and enjoy!

Salt and Pepper Squid

20MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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