Crispy Salt-and-Pepper Squid

1. 1

   In a large bowl, whisk the flour with the cornstarch, salt, peppercorns and five-spice powder.

2. 2

   Lightly whisk in the seltzerthe batter should be a little lumpy.

3. 3

   In a large saucepan, heat the vegetable oil to 375.

4. 4

   Meanwhile, set a wire rack over a baking sheet.

5. 5

   Working in 5 batches, add the squid to the batter: Lift each piece from the batter, drag it against the side of the bowl to remove any excess and drop it gently into the hot oil.

6. 6

   Use a frying screen to prevent oil from splattering.

7. 7

   Continue adding the squid to different parts of the saucepan until the whole batch has been added.

8. 8

   Fry the squid over high heat until deep golden, about 2 minutes.

9. 9

   Using a slotted spoon, transfer the squid to the rack.

10. 10

    Repeat with the remaining 4 batches of squid.

11. 11

    Serve the squid at once with the soy sauce, cilantro and chiles.

* Per serving · 4 servings · Values may vary.

No additional tips available.