Comments on: Deep Fried Salt & Pepper Squid a la Marketman

By: Obra

Obra — Fri, 04 Sep 2009 11:20:33 +0000

My favorite salt and pepper squid dish is the one they have at North Park. Anyone have an idea of how they season it? By the way, getting the squid soft is one of the secrets of this dish. For that one should avoid crowding the wok to maintain the high heat and avoid cooking the squid for much longer than 2 minutes. Some preparatory things one can do ahead of time to soften the squid is to soak the squid in milk or buttermilk overnight or alternatively pound it with a mallet. Chilling the squid in the refrigerator or using ice cold water in the batter before frying is also a detail often cited in the proper frying of Japanese tempura.

By: Mom-Friday

Mom-Friday — Thu, 03 Sep 2009 08:27:04 +0000

thanks for the tip on the type of Wok — will look for one I can afford :)

By: Hershey

Hershey — Wed, 02 Sep 2009 04:06:07 +0000

MM, that looks really nice. This might help your squid to taste more chinesy like the ones in the chinese restaurants. Add some five spice powder, celery seed powder and some chicken powder to your seasoning and you’ll get that chinese restaurant taste of the salt and pepper squid :D

By: Marketman

Marketman — Wed, 02 Sep 2009 01:59:57 +0000

Upstte, yes, I have tried panko, but not on squid. Vickie, if you use your pans a lot, they don’t need much maintenance. bettyq, be careful, or your husband will sequester your computer and reduce internet access rights…hahaha!

By: joyce

joyce — Wed, 02 Sep 2009 01:53:16 +0000

ang sarap! :p i imagine would be nice with homemade mayo dip or kewpie as well