The Best Crispy Fried Calamari | Chinese Salt and Pepper Squid Recipe

This is the best crispy salt-and-pepper squid recipe. Golden, airy, and incredibly addictive, these little treats never last long in my house. The moment I put them on the table, my family dives in and can’t stop eating. They are always amazed by how light and crunchy the crust is and ask me what my secret is.

The secret comes down to 2 simple tricks: a light batter made with fine cornmeal and a special frying technique that creates those delicate, airy folds in the crust. The batter stays crispy for a long time, while the squid inside remains tender and succulent.

Ingredients
To marinate the squid
300g of squid, slice into 1/4 inch thick rings
3 cloves of garlic, grated
1 inch of ginger, grated
1/2 tsp of sugar
1.5 tsp of soy sauce

To make the batter
1 tsp of baking powder
2 tbsp of all-purpose flour
1/4 cup of finely ground cornmeal
1/3 cup of water

For deep frying and serving
2 cups of oil for deep frying
2 tbsp of diced red chilies
2 tbsp of diced scallions
1-2 tsp of Jiaoyan seasonings to sprinkle at the end
3-4 slices of lemon