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

Crispy Salt and Pepper Squid with Red Bell Peppers

Recipe by Yummy FoodCourse: Main, AppetizersCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

minutes

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.

Ingredients

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

Directions

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.

Notes

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.

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Baked Tahong Recipe: A Flavorful Filipino Appetizer with Cheese and Garlic

Baked Tahong is a well-loved Filipino appetizer that highlights the natural flavors of fresh green mussels (tahong). These mussels are topped with a delectable, creamy mixture before being baked to golden perfection. A favorite at parties and gatherings, this dish is as visually appealing as it is delicious, making it a show-stopping addition to any table.

Baked Tahong Appearance and Texture

Each mussel is served in its half-shell, creating an elegant presentation perfect for entertaining. The vibrant green shells form a striking contrast against the golden, bubbling topping made of melted cheese, breadcrumbs, garlic, and butter. The topping achieves a crisp, slightly caramelized crust, complementing the mussel’s tender, juicy meat. This combination of creamy and crunchy textures elevates the dish from simple to extraordinary.

Flavor Profile

The flavor of Baked Tahong is a delightful medley of savory, buttery richness and the mild, natural sweetness of the mussels. Garlic infuses the dish with a bold, aromatic layer, while the melted cheese adds indulgent creaminess. A sprinkle of breadcrumbs, if used, enhances the flavor with a subtle crunch. The dish is often finished with a squeeze of calamansi or lemon, which brightens the flavors and adds a refreshing tang that balances the richness of the topping.

Preparation

The preparation of Baked Tahong involves cleaning the mussels thoroughly and steaming them briefly to open their shells. The meat is then topped with a mixture of melted butter, garlic, and cheese, with optional ingredients like mayonnaise or cream for added richness. After assembly, the mussels are baked until the toppings are golden, bubbly, and slightly crisp. The heat enhances the mussels’ natural flavors and adds a smoky aroma that makes them irresistible.

Serving and Pairing

Fresh out of the oven, Baked Tahong is often served as a starter or a centerpiece dish at gatherings. It pairs beautifully with a light green salad or crusty bread, which can be used to scoop up the delicious topping. For drinks, a cold beer or a chilled glass of crisp white wine complements the creamy, savory flavors. To elevate the experience, consider adding a dipping sauce made of garlic butter or a simple calamansi and soy mix.

Baked Tahong Cultural Significance

Baked Tahong embodies Filipino ingenuity and the ability to transform simple, affordable ingredients into a luxurious dish. It is commonly served at family celebrations, fiestas, and holiday feasts, showcasing the communal and celebratory spirit of Filipino cuisine. This dish also reflects the Philippines’ abundant seafood resources and the locals’ love for bold, well-rounded flavors.

Whether enjoyed as an appetizer or the star of the meal, Baked Tahong is a dish that never fails to impress. Its blend of textures, flavors, and its beautiful presentation make it a staple in Filipino food culture and a favorite for food lovers worldwide.

Best-seller Filipino Cookbooks:

Easy Baked Tahong Recipe

Recipe by Yummy FoodCourse: AppetizersCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Savor Baked Tahong, a Filipino favorite with cheesy garlic topping on tender mussels. Perfect for gatherings or a tasty appetizer!

Ingredients

1 kilogram mussels (tahong), cleaned and debearded
1/2 cup butter, melted
1/4 cup breadcrumbs
1/4 cup grated cheese (Parmesan or quick melt)
1/4 cup chopped parsley
4 cloves garlic, minced
Salt and pepper to taste
Lemon wedges for serving

Directions

Preheat your oven to 375°F (190°C).
In a bowl, mix together the melted butter, breadcrumbs, grated cheese, chopped parsley, minced garlic, salt, and pepper.
Place the cleaned mussels on a baking sheet or oven-safe dish.
Spoon the butter mixture on top of each mussel, covering them generously.
Bake in the preheated oven for about 10-12 minutes, or until the mussels are cooked through and the topping is golden brown.
Serve the baked tahong hot with lemon wedges on the side for squeezing over the mussels.

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