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Old 09-27-2006, 04:34 AM   #1
Assistant Cook
Join Date: Sep 2006
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Need Salt & Pepper Squid Help!

Hi Guys,

I have problem! I love salt and pepper squid and tried to make it.

I found it took a while to cook and nothing stuck to it! (ie the flour, salt and pepper)

Could the squids have been too dry before i put them into the mixture? As the recipe i had said to pat the squids dry with kitchen towel before putting them into the mixture.

I also found that the conflour that did actually stick to the squids tasted like cardboard and the whole thing just turned out weird!

Can anyone help?

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Old 09-27-2006, 06:08 AM   #2
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When frying calamari I dip in an egg wash and then in flour/cornmeal/S&P. Have the oil VERY hot and fry 30 seconds. Longer will make them rubbery.
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Old 09-27-2006, 01:31 PM   #3
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I you want it authentic, dont use the flour. I recomend 1 eggwithe to 1 tablespoon cornstarch and velvetize the calamari. Fry it quick, remove then season with salt and pepper. The texture should be very light and crispy like an egg shell. dip in some sweet thai chilli sauce, yumm. Just my $.02.

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