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Crispy Salt and Pepper Squid with Red Bell Peppers

Are you looking for a delicious and easy seafood recipe? This Salt and Pepper Squid with Red Bell Peppers offers a crispy texture and savory flavor. It makes a perfect appetizer or a light meal.

Why You Will Love This Crispy Salt and Pepper Squid Recipe

This recipe is simple to make at home. The squid cooks fast, staying tender inside and crispy outside. Adding red bell peppers brings a touch of sweetness and vibrant color. This dish is much better than takeout. You control the ingredients, ensuring freshness.

The Perfect Balance: Crispy Squid, Sweet Peppers

Imagine tender squid pieces, lightly coated and fried to a golden crisp. Each bite gives you a satisfying crunch. Then, you taste the sweet, slightly softened red bell peppers. These two textures and flavors work very well together. The salt and pepper seasoning adds a classic savory touch. A sprinkle of fresh chilies brings a mild heat, making each mouthful exciting. This dish is fresh, flavorful, and addictive.

Ingredients (Serves 4)

450 grams (1 lb) squid tubes, sliced (you can make a pineapple cut)
2 medium red bell peppers, sliced into strips
5 grams (1 teaspoon) sea salt, or to taste
2 grams (1/2 teaspoon) freshly ground black pepper, or to taste
120 grams (1 cup) cornstarch
5 grams (1 teaspoon) fresh red chillies, sliced (optional, for garnish)
700 ml (3 cups) oil for deep frying

Instructions

Prepare Oil: Get a large wok ready. Add oil for deep frying. Place the wok on high heat. The oil must be very hot, but not smoking. Test the oil: drop a tiny bit of cornstarch in. If it sizzles right away, the oil is ready.
Mix Coating: Get a large container with a tight lid. Put cornstarch, sea salt, and black pepper inside. Mix these ingredients well.
Coat Squid: Put the sliced squid into the container. Close the lid tightly. Shake the container. Shake it to coat all squid pieces evenly with the cornstarch mixture.
Deep Fry Squid: Carefully drop squid pieces into the hot oil. Fry them in small groups. This keeps the oil hot. Cook each batch for no more than 2 minutes. Squid can splatter because it holds water. Be careful.
Drain Squid: Remove cooked squid from the wok. Place it on a plate lined with paper towels. This removes extra oil.
Sauté Bell Peppers: Take out most of the oil from the wok. Leave about 1-2 tablespoons. Turn the heat to medium-high. Add the sliced red bell peppers to the wok. Stir-fry them for 1-2 minutes. They should be slightly tender but still firm.
Combine and Serve: Put the fried squid back into the wok with the red bell peppers. Toss them together quickly. If you like, sprinkle the chopped red chillies on top.
Serve Hot: Move the squid and bell pepper mix to a serving dish. Eat it while it is hot. You can add more salt or black pepper if you wish.

Tips for Best Results

Pineapple Cut: Score the inside of the squid before slicing. Make light crisscross cuts. Do not cut through the squid. This makes the squid tender. It also helps seasoning stick better.
Do Not Overcrowd: Fry squid in small groups. This keeps the oil hot. Frying too much squid at once makes it greasy and tough.
Cook Quickly: Squid cooks very fast. Do not overcook it. Overcooked squid becomes rubbery. Stick to the 2-minute cooking time.
Oil Temperature: The right oil heat makes squid crispy. If oil is not hot enough, squid gets soggy. If oil is too hot, squid burns quickly.

Enjoy making this quick and tasty Salt and Pepper Squid with Red Bell Peppers. It is a satisfying dish for any day.

Crispy Salt and Pepper Squid Recipe