Chinese Salt and Pepper Squid with Sichuan Peppercorns

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Chinese salt and pepper squid has a crisp flour and cornstarch coating seasoned with toasted Sichuan peppercorns. The squid fries quickly, so you can enjoy golden calamari in under half an hour! Serve it as an appetizer with a little dipping sauce or add rice and vegetables for dinner.

Sichuan (or Szechuan) peppercorns give the coating a citrusy flavor and a tingling sensation that’s different from chili heat. The amount of peppercorns you add is up to you. The amount below gives you a milder starting point, and you can add sliced fresh chili if you want more heat.

Salt and Pepper Squid at a Glance

Why You’ll Love It

• Crisp without breadcrumbs: The flour and cornstarch coating fries to a golden crust without an egg wash.
• Sichuan pepper flavor: Toasting the peppercorns brings out their citrusy aroma before you grind them into the coating.
• No marinade: You can prepare the squid and start cooking without waiting for it to soak.

Chinese Calamari Ingredients

The complete ingredients list and quantities are in the recipe card below.

• Squid tubes: Buy cleaned raw tubes, fresh or frozen. I usually cut some into rings and open the rest to make scored pieces.
• Sichuan peppercorns: Choose whole red Sichuan peppercorns, also sold as Szechuan peppercorns. Pick out any hard black seeds before toasting and grinding.
• All-purpose flour and cornstarch: These make the dry coating. In the UK, look for plain flour and cornflour; US corn flour is a different ingredient.
• Fine sea salt: Fine salt mixes more evenly through the coating. Large flakes take up a different volume, so I prefer fine salt for this dish.
• Peanut oil: Groundnut oil is another name for peanut oil. Feel free to use refined peanut oil or another oil intended for high-temperature frying, such as canola.
• Optional garnish: Add sliced red chili and cilantro (fresh coriander) leaves just before serving.

How to Make Chinese Fried Squid

The full instructions with weights and measurements are in the recipe card below.

• Prepare the squid: Pat the cleaned squid dry, then cut it into rings or lightly score the inside of the tubes and cut them into pieces.
• Prepare the coating: Toast and grind the Sichuan peppercorns, then mix them with the flour, cornstarch and salt.
• Coat and fry: Heat the oil, toss the squid in the seasoned coating and fry in small batches until golden and cooked through.
• Drain and serve: Drain the squid, add the optional chili and cilantro garnish, and serve hot with dipping sauce.

Tips for Crisp Salt and Pepper Squid

• Check the oil: Heat it to 375°F (190°C) and let it return to that temperature between batches.
• Coat each batch just before frying: Shake off loose flour so it doesn’t collect and burn in the oil. Yes, I learned this one the hard way!
• Leave room in the pan: Too much squid at once cools the oil and can make the coating greasy.
• Watch the squid: Small pieces usually need 1 to 2 minutes. They should be opaque inside with a crisp, lightly golden coating; don’t wait for a dark brown crust.

Substitutions and Variations

• Less tingle: Reduce the Sichuan peppercorns to ¼ teaspoon for a milder coating.
• More chili heat: Add sliced fresh red chili as a garnish. Sichuan peppercorns and chili produce different sensations, so extra peppercorns won’t give the same result.
• Different squid cuts: Use raw, cleaned tentacles instead of some of the tubes. Just keep the pieces small enough to cook evenly.
• Different frying oil: Use refined canola or sunflower oil instead of the refined peanut oil.

Handy Equipment for Frying Calamari

• Heavy pot: A deep, heavy pot gives you room for the oil and helps maintain its temperature.
• Mortar and pestle: Grind the toasted peppercorns finely so the coating doesn’t contain large gritty pieces.
• Deep-fry thermometer: Check the oil temperature before frying and between batches.
• Spider strainer: Lift the cooked squid out of the oil and let the excess drain.
• Measuring cups and spoons: Measure the coating ingredients.
• Chef’s knife: Cut and score the squid.
• Cutting board: Prepare the squid.
• Mixing bowls: Combine the seasoned flour and coat each batch.

What to Serve with Chinese Salt and Pepper Squid

Sweet chili sauce is my choice for a dip, and broccoli tempura is an optional side if you’re making other fried food. Rice and stir-fried vegetables make this appetizer into a larger meal. If you’re making a Chinese appetizer spread, add chicken potstickers or beef and bell pepper wontons.

This is a deep-fried dish, so you don’t need to chase the smoky flavor of wok hei. You can use a heavy pot if you don’t own a wok.

How to Store

Refrigerate in a covered container and eat within 3 to 4 days.

Chinese Squid Recipe FAQs

Victoria Haneveer

Chinese Salt and Pepper Squid

This Chinese salt and pepper squid has a crisp flour and cornstarch coating seasoned with toasted Sichuan peppercorns. Serve the freshly fried calamari with dipping sauce and optional fresh chili.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Appetizer

Cuisine: Chinese

Ingredients Method Notes

Ingredients

 

• ½ pound (227g) cleaned raw squid tubes, thawed if frozen
• ¼ cup (30g) all-purpose flour (plain flour)
• ¼ cup (32g) cornstarch (cornflour)
• 1 teaspoon fine sea salt
• ½ teaspoon Sichuan peppercorns
• Refined peanut oil (groundnut oil), as needed for frying

Optional Garnishes

• Fresh red chili, sliced (as needed, to serve)
• Cilantro (fresh coriander) (as needed, to serve)
• Dipping sauce (as needed, to serve)

Equipment

• Measuring cups and spoons
• Mortar and pestle
• Heavy pot
• Deep-fry thermometer
• Spider strainer
• Knife
• Cutting board
• Mixing bowls

Method

 

1. Drain the squid and pat it thoroughly dry. Cut some tubes into ½-inch (1.3cm) rings. Open the remaining tubes along one side, lightly score the inside in a crosshatch pattern without cutting through and cut them into pieces about 1 ½ inches (4cm) across.
2. Pick out any hard black seeds from the peppercorns. Toast the peppercorns in the dry heavy pot over medium-low heat for 1 to 2 minutes, stirring, until fragrant. Transfer them to a mortar and grind finely. Mix with the flour, cornstarch and salt in a bowl.
3. Remove any peppercorn fragments from the pot. Add enough oil for a depth of about 1 ½ inches (4cm), keeping the pot no more than ⅓ full. Heat the oil to 375°F (190°C).
4. Toss a small batch of squid in the seasoned coating, then shake off the excess.
5. Carefully lower the pieces into the oil without crowding the pot. Fry for about 1 to 2 minutes, until the coating is crisp and lightly golden and the squid is opaque throughout.
Seafood should reach 145°F (63°C); timing varies with the size and thickness of the pieces.
6. Lift out the squid with the spider strainer and drain on paper towels. Let the oil return to 375°F (190°C), then coat and fry the remaining squid in batches.
Discard any coating left after contact with the raw squid.
7. Serve immediately, adding the optional sliced chili and cilantro if liked.

Notes

• Reduce the peppercorns to ¼ teaspoon for a milder coating.
• The cook time includes heating the oil and frying in batches. Frozen squid needs thawing time in addition to the listed prep time.

Serve the Calamari Freshly Fried

Have your dipping sauce and any sides ready before the squid goes into the oil. It cooks quickly, and the crisp coating is best while it’s hot. You can serve it with the optional chili and cilantro at the table, so everyone can choose how much they want.

More Squid Recipes

Hot and sour squid soup has a spicy broth, while my octopus and squid stir-fry is made with lemon and oregano. Greek stuffed squid with parsley and white wine is another way to cook whole tubes. Or browse all the squid recipes for more ideas.

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