Easy way to make Salt & Pepper Squid Fry in just 3 steps,
1/2 lb cleaned young squid and ring cut
1 tablespoon tricolor peppercorns (I prefer the different flavors of the tricolor) or 1/2-3/4 teaspoon black peppercorns
5 -10 szechuan peppercorns (individual Szechuan peppercorns, to taste and depending on the freshness of your peppercorns)
1/2 cup flour
2 teaspoons sea salt
1/8 teaspoon cayenne pepper, to taste
1/4 teaspoon garlic powder
2 -3 cups vegetable oil or 2 -3 cups peanut oil, for frying
chili-garlic sauce, for dipping (or other favorite dipping sauce)
Step 1 : Make Fine Peppercorn powder
In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (use a coffee grinder) to make into a fine powder.
Step 2 : Coat Peppercorn on Squid
In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns. Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
Step 3 : Deep Fry the Squid
Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly – you can test it with a single piece to see if it’s not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery — blech. Remove with a slotted spoon and let drain on paper towels. Serve immediately with dipping sauce – we like garlic chile sauce, but cocktail sauce or aioli is nice, too.