Salt and Pepper Calamari
Salt and Pepper Calamari is one of my favorite ways to enjoy squid. For me I never get this appetizer delivered because it gets soggy, losing that beautiful crispy texture. Salt and pepper calamari is quick to make at home, especially when you can buy frozen cleaned squid.
One of the secrets to getting that desired crispy texture is to use a mixture of all-purpose flour and cornstarch. I like to do a 50/50 blend. Another secret is to use white pepper. Its flavor is different than black pepper. It isn't as hot and is widely used in Chinese cuisines.
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- 12-14 Cleaned squid tubes and tentacles
- 1/4 cup Flour
- 1/4 cup Cornstarch
- 1/2 tsp Salt
- 1 Medium chili pepper
- 1 Green onion
- 1 Small shallot
- 1/2 tsp Ground white pepper
- Prepare the Calamari
In a bowl combine the flour, cornstarch and salt and set aside. Slice off the tentacles and remove the beak if still attached. Slice the tube into rings roughly 1/2" thick. Dredge the squid in the flour mixture. Fry in small batches for around 2-4 minutes. If you overcook the calamari it will turn rubbery. Set on a plate lined with paper towels to drain.
Most squid you buy frozen is already cleaned and just needs a rinse. - Prepare the topping
Thinly slice the shallot, pepper and green onion. Add to a skillet or wok over medium-high heat with a tablespoon of oil. Fry until the shallots are golden brown. Toss in the calamari, salt and white pepper. Cook just to coat then serve.