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

By: VickieB

VickieB — Wed, 02 Sep 2009 01:30:33 +0000

MM and Cris, thanks for the suggestions :-) I love using the lodge cast iron pans but they’re just so difficult to maintain!

By: zena

zena — Wed, 02 Sep 2009 00:12:00 +0000

I love salt and pepper squid with Szechuan pepper. Never bothered to make it at home though coz I just don’t like frying in general. It is indeed a perfect pulutan with a cold SMB. Then follow it up with fried chili ribs. =)

By: Upstate New Yorker

Upstate New Yorker — Tue, 01 Sep 2009 21:33:34 +0000

MM, have you tried using panko (Japanese bread flakes) before? It is so much lighter and crunchier. I wouldn’t mind using cornstarch, but I tend to like using panko a lot. I thought you are a picky eater, I didn’t realize you like seafood with tentacles. Good for you!

By: betty q.

betty q. — Tue, 01 Sep 2009 20:16:00 +0000

Bagito…hahahaha! Maraming Salamat for pointing that out to me WW…I can tell him I am visiting WW site!

By: bagito

bagito — Tue, 01 Sep 2009 19:13:27 +0000

it just occurred to me, baliktarin mo WW=MM. ;-)