Salt and Pepper Calamari
Crispy fried calamari seasoned with salt and pepper.
Nutrition Facts
* The % Daily Value (DV) 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.
Salt and Pepper dishes, including Salt and Pepper Calamari, have origins in Cantonese cuisine, evolving from simpler methods of seasoning seafood to the complex, crispy, and flavor-packed dish we know today. Influences from Western cooking techniques, particularly deep-frying, have also contributed to its development.
Salt and Pepper Calamari is a popular dish in Chinese restaurants worldwide, often enjoyed as an appetizer or a shared plate. Its appeal stems from its delicious flavor, satisfying texture, and relatively simple preparation.
Restaurant Staple
It is a ubiquitous offering on the menus of Chinese restaurants across many countries, especially in those with significant Chinese diasporas.
Communal Eating
The dish is commonly shared among diners, reflecting the communal nature of many Chinese meals.
Celebratory Occasions
While an everyday item, it can also feature at special gatherings as part of a wider selection of dishes.
Salt and Pepper Calamari delivers a savory, salty, and subtly spicy flavor profile, balanced by the sweetness of the calamari itself and a hint of aromatics.
The primary flavors come from the salt and pepper seasoning, typically a blend of white pepper and sea salt, or sometimes a more complex Chinese five-spice powder. Garlic, scallions, and sometimes chili peppers add aromatic and spicy notes. The calamari itself offers a slightly sweet and briny taste, which is enhanced by the crispy, golden-brown batter.
Drying the Calamari
Ensure the calamari is thoroughly dried before coating it in flour or cornstarch. This helps create a crispy exterior.
Oil Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) for even cooking and optimal crispiness.
Seasoning Balance
Adjust the salt and pepper ratio to your preference, but don't be afraid to be generous with the seasoning. Freshly ground white pepper is highly recommended.
Do not over crowd the fryer
Fry the calamari in batches, allowing space in the fryer to maintain oil temperature and for maximum crispiness
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