Entree: Australia – Sydney & New South Wales – Salt and Pepper Squid (Crispy deep-fried squid tossed with salt, black pepper, chilies and scallions served with lemon and garlic aioli)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) squid tubes and tentacles, cleaned and sliced into 1/2-inch (1.25 cm) rings
- 1 cup (125 g) all-purpose flour
- 1/2 cup (75 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt, plus extra to finish
- 1 tsp (2 g) freshly ground black pepper, plus extra to finish
- 1/2 tsp (1 g) white pepper (optional)
- 1/2 tsp (1 g) ground Sichuan pepper or coarse black pepper (optional for a numbing note)
- 1 cup (240 ml) cold sparkling water
- 2 egg whites (optional for extra crispness)
- Vegetable oil for deep frying (enough for a 3–4 inch (7–10 cm) deep pot), about 4 cups (960 ml)
- 2 scallions (spring onions), sliced thin — about 1 oz (30 g)
- 1 red chili, thinly sliced (seeds kept or removed to taste) — about 0.5 oz (15 g)
- Zest and wedges of 1 lemon
- Garlic aioli or tartare sauce, for serving

Show original ingredient measurements

- 1 lb (454 g) squid tubes and tentacles, cleaned and sliced into 1/2-inch (1.25 cm) rings
- 1 cup (125 g) all-purpose flour
- 1/2 cup (75 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt, plus extra to finish
- 1 tsp (2 g) freshly ground black pepper, plus extra to finish
- 1/2 tsp (1 g) white pepper (optional)
- 1/2 tsp (1 g) ground Sichuan pepper or coarse black pepper (optional for a numbing note)
- 1 cup (240 ml) cold sparkling water
- 2 egg whites (optional for extra crispness)
- Vegetable oil for deep frying (enough for a 3–4 inch / 7–10 cm deep pot), about 4 cups (960 ml)
- 2 scallions (spring onions), sliced thin — about 1 oz (30 g)
- 1 red chili, thinly sliced (seeds kept or removed to taste) — about 0.5 oz (15 g)
- Zest and wedges of 1 lemon
- Garlic aioli or tartare sauce, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the squid rings and tentacles very dry with paper towels. Season lightly with 1 tsp (5 ml) fine salt and 1/2 tsp (2.5 ml) black pepper.
2. In a bowl, whisk together the flour, cornstarch, baking powder, and remaining 1/2 tsp (2.5 ml) salt. If using egg whites, lightly beat them and fold into the dry mix with the cold sparkling water to make a thin batter; otherwise mix with just sparkling water to a light batter consistency.
3. Heat oil in a deep heavy pot to 350°F (175°C). Use a thermometer to maintain temperature for even frying.
4. Dredge the squid lightly in a little extra flour (shake off excess), then dip into the batter, allowing excess to drip off. Fry in small batches until golden and crisp, about 1–2 minutes per batch. Do not overcrowd the oil.
5. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Maintain oil temperature and repeat until all squid is fried.
6. While still hot, toss the fried squid in a large bowl with sliced scallions, sliced red chili, a good pinch of coarse salt, and a generous crack of black pepper (and Sichuan pepper if using). Add lemon zest and toss again.
7. Serve immediately with lemon wedges and garlic aioli or tartare on the side.

1. Pat the squid rings and tentacles very dry with paper towels. Season lightly with 1 tsp fine salt and 1/2 tsp black pepper.
2. In a bowl, whisk together the flour, cornstarch, baking powder, and remaining 1/2 tsp salt. If using egg whites, lightly beat them and fold into the dry mix with the cold sparkling water to make a thin batter; otherwise mix with just sparkling water to a light batter consistency.
3. Heat oil in a deep heavy pot to 350°F (175°C). Use a thermometer to maintain temperature for even frying.
4. Dredge the squid lightly in a little extra flour (shake off excess), then dip into the batter, allowing excess to drip off. Fry in small batches until golden and crisp, about 1–2 minutes per batch. Do not overcrowd the oil.
5. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Maintain oil temperature and repeat until all squid is fried.
6. While still hot, toss the fried squid in a large bowl with sliced scallions, sliced red chili, a good pinch of coarse salt, and a generous crack of black pepper (and Sichuan pepper if using). Add lemon zest and toss again.
7. Serve immediately with lemon wedges and garlic aioli or tartare on the side.