Asian Salt and Pepper Squid


2 lb of fresh squid tubes, halved lengthwise
1 cup lemon juice
2 cups corn flour
3 tbs kosher salt
1 tbs ground white pepper
2 tsp confection sugar
4 egg whites, beaten
oil for deep frying
lemon wedges for serving
fresh cilantro for garnish
  • Open up the squid tubes, wash and pat dry.
  • Lay on a chopping board with the inside facing upwards.
  • Score a fine diamond pattern on the squid, being careful not to cut all the way through.
  • Cut squid into pieces about 2×2 inches.
  • Place in a flat non metallic dish and pour the lemon juice over.
  • Cover and refrigerate for about 15 minutes.
  • Drain and pat dry.
  • Combine corn flour, salt, pepper and sugar in a bowl.
  • Dip squid into the egg white, then dust with the corn flour mixture, shaking off any excess.
  • Fill a large sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
  • Deep fry the squid, in batches for 1 to 2 minutes or until golden and crispy.
  • Drain and serve with lemon wedges and garnish with cilantro.




30 min


15 min


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