Salt and Pepper Squid

Step 1

Pat the squid body and tentacles completely dry with paper towels—moisture prevents the coating from adhering, so dry thoroughly inside and outside.

Step 2

Slice the squid body straight across into rings about 1/4 inch thick, like cutting a rubber tube into discs; leave tentacles whole if small, or halve them if large.

Step 3

Mince the 4 garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Slice the scallions straight across into thin rounds, about 1/4 inch thick, separating white parts from green parts; set both aside.

Step 5

In a shallow bowl, combine the cornstarch with 1 teaspoon salt and 1 teaspoon black pepper; stir with a fork until evenly mixed.

Step 6

Pour 3 cups vegetable oil into a heavy-bottomed pot or wok and heat over medium-high heat until a wooden chopstick or skewer inserted halfway into the oil produces steady, vigorous bubbles, about 5 minutes.

Step 7

Working in two batches to avoid overcrowding, coat the squid pieces evenly in the cornstarch mixture and gently place into the hot oil.

Step 8

Fry the first batch for 60–90 seconds, stirring once halfway through, until the squid turns pale golden and feels firm when poked with a fork.

Step 9

Transfer the fried squid to a paper-towel-lined plate using a slotted spoon, allowing oil to drain for 20 seconds.

Step 10

Repeat steps 7–9 with the remaining squid batch.

Step 11

Return the wok or pot to medium heat and add the minced garlic and white scallion parts; stir constantly for 20 seconds until fragrant.

Step 12

Add all the fried squid back to the wok and toss with two wooden spoons for 30 seconds, coating evenly with the garlic and scallions.

Step 13

Transfer the squid to a serving plate and scatter the green scallion rounds on top; sprinkle with white pepper if desired.