Recipe By User
Published Mar 21st
Prep 10m Cook 5m Additional - Ready In 15m
Servings 2 servings Calories 1293.6

This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer’s meal served with a fresh garden salad.

Recipe Ingredients

  • 8 ounces calamari tubes
  • 2 tablespoons Szechwan peppercorns
  • 2 tablespoons sea salt
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • ¾ cup peanut oil

Cooking Directions

  1. 1 Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.
  2. 2 Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.
  3. 3 Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.
  4. 4 Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.

Nutrition Facts

  • Calories 1293.6
  • Carbohydrate 110.1 g
  • Cholesterol 261 mg
  • Fat 83.3 g
  • Fiber 2.5 g
  • Protein 24.2 g
  • Saturated Fat 14.2 g
  • Sodium 5403.1 mg
  • Sugar 0.2 g


  1. Quite good and easy. I didn't have time or energy to cook the salt and pepper beforehand so I just added them to flour and cornstarch uncooked and coated both squid and some shrimp. I lightly spread oil on hot pan and fried on each side for about 4 min instead of deep frying. Tasted - Read more ...
  2. I think I am doing something wrong. I am looking to duplicate the pepper salted squid served on Sandy Blvd in Portland Oregon (Thien Hong) I have moved to Texas so I can't ask them. I am using more mature squid but have a difficult time getting the crunchy texture and it certainly cooks longer - Read more ...
  3. I did not care for this recipe. I was very excited to make it because I love squid.....but all I could taste was cornstarch. I was curious why the recipe even called for it....just flour seasoned the way you like it works just fine!
  4. I found this dish to be ok it didn't have enough flavour for my liking. Next time I will use half the amount of flour and double the pepper.
  5. squid and pepper only but very deli!
  6. A very good recipie. It should be recommended to calimari lovers.
  7. simple yet effective. I found this recipe to be a great base to work from. I added a tsp of cayenne pepper to my flour mixture which gave the squid a nice kick. I also made a chili garlic sauce that really made this dish a hit.
  8. I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than - Read more ...
  9. This was so easy -I also added some chilli flakes to give it an extra kick.It tasted just like our local chinese resturant here in Sydney - only better!