Best 8 Salt And Pepper Calamari Recipes

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Salt and pepper calamari is a delightful dish that combines the flavors of the sea with a zesty blend of spices. This dish is a popular appetizer or main course, and it can be prepared in a variety of ways. Whether you prefer a light and crispy batter or a more substantial breading, there's a salt and pepper calamari recipe out there to suit your taste. If you're looking for a delicious and easy-to-make seafood dish, salt and pepper calamari is a great option. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

SALT AND PEPPER SQUID



Salt and Pepper Squid image

Cantonese Salt and Pepper Squid recipe is similar to fried calamari but are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers.

Provided by Kaitlin

Categories     Fish anbs Seafood

Time 40m

Number Of Ingredients 12

1 1/2 pounds squid ((680g))
1 tablespoon shaoxing wine
1/2 teaspoon sesame oil
5 cups vegetable oil ((for frying; plus 1 tablespoon))
1/2 cup all-purpose flour
1/2 cup semolina flour
1/3 cup plain cornmeal
1 teaspoon salt ((plus more to taste))
1/2 teaspoon white pepper ((plus more to taste))
2 long hot green peppers ((cut lengthwise and sliced thinly))
5 cloves garlic ((sliced))
2 teaspoons ginger ((minced))

Steps:

  • First prepare your squid. Rinse it well in cold water. Cut the tentacles off using one cut, keeping about a 1/4 inch of the hood in order to end up with one piece of calamari that includes all the tentacles. If you're using larger squid, you can cut these pieces lengthwise in half in order to make them bite-sized. Having each piece be roughly the same size is important for achieving the same cooking time for each piece of calamari. Drain the squid pieces in a colander and transfer to a bowl.
  • Marinate the squid in the shaoxing wine and sesame oil. Toss gently and set aside.
  • In a medium deep pot, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until the temperature reaches 325 degrees.
  • While you're waiting for the oil to heat, prepare your dry mixture. Combine the all-purpose flour, semolina flour, cornmeal, salt, and white pepper in a medium bowl. Set aside.
  • When the oil reaches temperature, you're ready to start dredging your squid. Work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.
  • Using a long-handled sieve or slotted spoon, lower the calamari into the hot oil. Gently move the calamari pieces back and forth. Let them fry until golden brown, about 2-2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate. Taste one piece of calamari for saltiness (be careful, it's hot). You can sprinkle more salt immediately after frying to your taste. A necessary step, however, is to crack some fresh white pepper over the freshly fried squid. Continue frying in these small batches and seasoning with white pepper until you've fried all the squid.
  • Now the next phase: stir-frying the fried squid. Heat a wok over medium-high heat. Add a tablespoon of vegetable oil. Add the ginger and let it fry in the oil. After about 20 seconds, add the garlic. Stir the garlic around the wok quickly in order to prevent burning. When the garlic gets lightly golden in color, add the peppers. Continue to stir fry for another 30 seconds.
  • Add the squid to the wok and stir fry quickly in the aromatic mixture for about a minute or so. Plate and serve immediately with white rice! And don't leave those crispy pieces of garlic and pepper behind!

Nutrition Facts : Calories 398 kcal, Carbohydrate 30 g, Protein 22 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 264 mg, Sodium 489 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SALT AND PEPPER CALAMARI



Salt and Pepper Calamari image

A crispy, fresh-tasting fried calamari, similar to that found in a very popular Asian restaurant.

Provided by Lindsayne

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 4

Number Of Ingredients 8

1 egg
¼ cup milk
2 cups panko bread crumbs
3 teaspoons cracked black pepper
2 teaspoons sea salt
1 pound calamari rings
½ cup all-purpose flour
vegetable oil for frying

Steps:

  • Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
  • Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
  • Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 58.1 g, Cholesterol 277.8 mg, Fat 18.4 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 3.8 g, Sodium 1439.6 mg, Sugar 0.9 g

SALT AND PEPPER CALAMARI



Salt and Pepper Calamari image

Make and share this Salt and Pepper Calamari recipe from Food.com.

Provided by Wendys Kitchen

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

500 g squid rings
1/2 cup flour
1 egg
1/4 cup milk
200 g fresh breadcrumbs or 200 g dry breadcrumbs
2 teaspoons sea salt
1 teaspoon szechwan pepper
1/2 teaspoon cracked black pepper
vegetable oil, for deep-frying

Steps:

  • Preheat oven to 150 degrees Celsius. (not sure why).
  • Lightly dust calamari with flour shaking off any excess. Then dip in to the combined egg and milk.
  • Combine breadcrumbs, sea salt and peppers in a shallow bowl, and coat calamari in this mixture.
  • Transfer to a plate and place in the fridge for 20 minutes.
  • Heat oil in saucepan and deep-fry calamari in batches until golden brown. Drain on paper towels.
  • Serve with some sweet chilli sauce.

Nutrition Facts : Calories 426.1, Fat 6.8, SaturatedFat 1.9, Cholesterol 346.3, Sodium 1658.3, Carbohydrate 57.8, Fiber 3.2, Sugar 3.7, Protein 30.8

SALT AND PEPPER CALAMARI



Salt and Pepper Calamari image

Salt and pepper calamari is a dish of calamari breaded in a salt and pepper batter and then deep-fried, popular in Australia.

Provided by Renards Gourmets

Categories     Appetizer     Main Course

Time 1h

Number Of Ingredients 11

1 lb squid rings
⅔ lb all-purpose flour
1 egg (, lightly beaten)
⅓ cup milk
8 oz. breadcrumbs
2 teaspoons salt
1 teaspoon lemon pepper
½ teaspoon crushed black pepper
Vegetable oil (, for frying)
½ cup mayonnaise
3 cloves garlic (, chopped)

Steps:

  • Lightly roll the squid in the flour, and shake off any excess.
  • Mix the beaten egg and the milk, then dip the squid in this mixture and coat them well.
  • In a deep dish, combine the breadcrumbs, sea salt, lemon pepper and cracked black pepper, then roll the squid in this mixture, pressing firmly.
  • Transfer to a dish and refrigerate for 30 minutes.
  • Preheat the oven to 280 F (140°C).
  • Fill a large, deep pan or deep fryer with a large amount of oil, and bring it to a temperature of 340 F (170°C).
  • Dip the squid in oil, in batches, frying for 2 to 3 minutes each, until golden brown and cooked through.
  • Drain on paper towels.
  • Keep warm in the oven while the other squid cooks.
  • Prepare the sauce by mixing the mayonnaise and garlic in a bowl.
  • Serve the calamari hot.

Nutrition Facts : Calories 722 kcal, Carbohydrate 101 g, Protein 18 g, Fat 26 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 55 mg, Sodium 1782 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 20 g, ServingSize 1 serving

SALT AND PEPPER CALAMARI



Salt and Pepper Calamari image

Provided by Sandra Lee

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 11

2 cups canola oil
3/4 cup cornstarch
1/2 cup all-purpose flour
Salt and freshly ground pepper
1 1/2 pounds calamari, cleaned, tubes cut into 1/4-inch-thick rings
1/4 cup soy sauce
2 tablespoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons minced garlic
2 scallions, sliced
1/2-inch piece fresh ginger, peeled and grated

Steps:

  • For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
  • In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
  • Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
  • For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.

SALT & PEPPER SQUID



Salt & pepper squid image

Crisp, spicy coating and hot, tender squid make an irresistible combination

Provided by Barney Desmazery

Categories     Starter

Time 25m

Yield Serves 4 as a starter or as a main alongside other dishes

Number Of Ingredients 13

85g cornflour
85g plain flour
2 tsp black pepper , cracked
2 tbsp ground Szechuan peppercorns , roughly crushed
sunflower or vegetable oil , for frying
400g squid , cleaned and cut into strips (see tips, below)
finely sliced spring onion and green chilli, to serve
1 red chilli , finely chopped
half cucumber , finely diced
1 small red onion , finely chopped
100ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce

Steps:

  • To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
  • Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium

SALT AND PEPPER SQUID



Salt and Pepper Squid image

How to make the best salt and pepper squid? You need plenty of seasoned cornstarch and a clean vat of high-heating oil for light and crispy fried squid.

Provided by Jeremy Pang

Yield Serves 2 to 4

Number Of Ingredients 8

500 g baby squid, cleaned and quills removed (get your fishmonger to do this for you)
200 g cornstarch, seasoned with ½ teaspoon salt and ½ teaspoon pepper
3 garlic cloves
1 fresh red chile (or 1 bird's-eye chile if you like it hot)
2 spring onions, finely sliced
Vegetable oil, for frying
¼ teaspoon salt
½ teaspoon black pepper

Steps:

  • Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
  • Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well.
  • After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary.
  • Finely chop the garlic and chiles. Finely slice the spring onions.
  • Build your own wok clock: Place your squid bowl at 12 o'clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate.
  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
  • Carefully add the squid pieces and deep-fry for 2-3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
  • In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.

SZECHUAN PEPPERED CALAMARI (SALT AND PEPPER SQUID)



Szechuan Peppered Calamari (Salt and Pepper Squid) image

This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn't made before. I was aiming for the taste I'd had in a Seattle sushi place, but didn't quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe so that I - and others - can duplicate it in the future. These are as good as any calamari I've gotten in restaurants! The first time we made them we gobbled them down so fast that I forgot to take a photo... :)

Provided by Julesong

Categories     Squid

Time 15m

Yield 1 as main dish, 2 serving(s)

Number Of Ingredients 9

1/2 lb cleaned young squid, body and tentacles separated
1 tablespoon tricolor peppercorns (I prefer the different flavors of the tricolor) or 1/2-3/4 teaspoon black peppercorns
5 -10 szechuan peppercorns (individual Szechuan peppercorns, to taste and depending on the freshness of your peppercorns)
1/2 cup flour
2 teaspoons sea salt
1/8 teaspoon cayenne pepper, to taste
1/4 teaspoon garlic powder
2 -3 cups vegetable oil or 2 -3 cups peanut oil, for frying
chili-garlic sauce, for dipping (or other favorite dipping sauce)

Steps:

  • If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill, aka cuttlebone) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane/skin from body.
  • (How you cut up the squid at this point is a matter of preference, but here's how I like it.).
  • Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
  • Pull or cut the wings away from the body.
  • Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
  • Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
  • In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
  • In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns.
  • Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
  • Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly - you can test it with a single piece to see if it's not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery -- blech.
  • Remove with a slotted spoon and let drain on paper towels.
  • Serve immediately with dipping sauce - we like garlic chile sauce, but cocktail sauce or aioli is nice, too.

Nutrition Facts : Calories 2274.2, Fat 221.5, SaturatedFat 29.2, Cholesterol 264.2, Sodium 2398.1, Carbohydrate 60.1, Fiber 14.2, Sugar 0.5, Protein 26.4

Tips:

  • Choose fresh calamari: Look for firm, opaque flesh with a mild, briny smell.
  • Clean the calamari thoroughly: Remove the head, tentacles, and entrails. Rinse the body and tentacles under cold water.
  • Cut the calamari into rings or strips: The size of the pieces will depend on your preference.
  • Season the calamari: Simple salt and pepper is a good starting point, but you can also add other seasonings like garlic powder, onion powder, or paprika.
  • Dredge the calamari in flour: This will help the coating to stick.
  • Fry the calamari in hot oil: Use a deep fryer or a large skillet with at least 2 inches of oil. The oil should be between 350-375°F (175-190°C).
  • Cook the calamari until it is golden brown and tender: This will take about 2-3 minutes.
  • Serve the calamari hot with your favorite dipping sauce: Marinara sauce, tartar sauce, or lemon wedges are all good options.

Conclusion:

Salt and pepper calamari is a quick and easy appetizer or main course that is sure to please everyone. With its crispy coating and tender, flavorful meat, it is a dish that can be enjoyed by people of all ages. So next time you are looking for a delicious and satisfying seafood dish, give salt and pepper calamari a try. You won't be disappointed!

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