Salt and Pepper Squid or Calamari with Cucumber Salad

Dive into the tantalizing crunch of **Salt and Pepper Squid or Calamari with Cucumber Salad**, a stunning fusion of bold flavors and crisp textures. Perfectly seasoned squid rings are lightly coated in a blend of flour, cornstarch, and aromatic black and white pepper, then fried to golden perfection for an irresistible bite. Paired with a refreshing cucumber salad dressed in tangy rice vinegar, savory soy sauce, and a hint of sesame, this dish strikes a harmonious balance of crispiness and zest. Finished with fresh cilantro and a squeeze of lime, this recipe is quick and easy, making it ideal for impressing guests or elevating weeknight dinners. Perfectly suited for seafood lovers and fans of Asian-inspired flavors, this dish is a must-try!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 g Fresh squid (cleaned and cut into rings)
• 100 g Plain flour
• 50 g Cornstarch
• 1 tsp Sea salt
• 1 tsp Black pepper (freshly ground)
• 1 tsp White pepper (ground)
• 500 ml Vegetable oil (for frying)
• 1 large Cucumber (thinly sliced)
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tsp Sesame oil
• 1 small Red chili (thinly sliced)
• 2 tbsp Fresh cilantro (chopped)
• 1 Lime wedge (for serving)

Directions

Step 1

1. In a large bowl, combine the plain flour, cornstarch, sea salt, black pepper, and white pepper. Mix well to ensure even seasoning.

Step 2

2. Rinse the squid rings under cold water and pat them dry with paper towels. This will help them crisp up when frying.

Step 3

3. Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F). Use a thermometer if possible to maintain the correct temperature.

Step 4

4. Coat a few squid rings at a time in the flour mixture, shaking off any excess coating. Carefully lower the coated rings into the hot oil using tongs.

Step 5

5. Fry the squid in batches for 2-3 minutes or until golden and crispy. Avoid overcrowding the pan to ensure even cooking.

Step 6

6. Use a slotted spoon or tongs to remove the squid from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

Step 7

7. While the squid cools slightly, prepare the cucumber salad. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and red chili.

Step 8

8. In a medium bowl, toss the cucumber slices with the dressing, ensuring they are evenly coated. Sprinkle chopped cilantro on top for garnish.

Step 9

9. Serve the crispy salt and pepper squid immediately, accompanied by the cucumber salad and lime wedges on the side. Enjoy!

Nutrition Facts

Serving size	(1542.3g)

Amount per serving	% Daily Value*
Calories	5577.6

Total Fat 523.8g	0%
Saturated Fat 75.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 1164.7mg	0%
Sodium 4715.3mg	0%
Total Carbohydrate 150.1g	0%
Dietary Fiber 5.9g	0%
Total Sugars 10.6g
Protein 106.0g	0%

Vitamin D 0IU	0%
Calcium 236.5mg	0%
Iron 9.6mg	0%
Potassium 2174.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.1%

Protein: 7.4%

Carbs: 10.5%