Truly Crispy Salt & Pepper Squid
To make the Truly Crispy Salt and Pepper Squid, start by cleaning and preparing the squid. If using cleaned squid tubes, pat them dry and lightly score the flesh in a diamond pattern. Cut the tubes into rectangles about 5 x 2 cm in size. If using whole baby squid, clean them first and score the flesh and wings.
Next, prepare the batter by whisking together regular flour, cornflour, baking powder, salt, and pepper. Gradually whisk in regular tap water until the batter is lump-free. Refrigerate the batter for 30 minutes to allow the gluten to rest and develop.
After the batter has chilled, heat oil in a deep fryer or large pot. Dip the squid pieces into the batter, making sure they are fully coated. Fry the squid in batches until golden brown and crispy, which should take a couple of minutes. Drain the fried squid on paper towels to remove excess oil.
The result should be truly crispy salt and pepper squid that stays crunchy even when cold, without being greasy. Enjoy this delicious dish as an appetizer or main course.
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