Want restaurant-style squid? Learn how to make Salt and Pepper Calamari — squid rings lightly battered and fried, then tossed with chili, garlic, and black pepper. Crispy, spicy, and totally addictive ...

Learn how to make Salt and Pepper Calamari — lightly battered squid rings fried until golden, then tossed with garlic, chili, and pepper. Crunchy, spicy, and totally addictive. Master this Salt and ...

If the thought of cleaning squid is off-putting, ask the seafood vendor to do it for you. You'll have to pay a lot more, though. After mixing together the salt pepper and five-spice powder ...

Cut through squid hoods on one side and open flat ... Serve immediately, sprinkle with sea salt and freshly ground pepper. Photo shows A bowl of one-pot spinach, feta and dill pasta on a marble ...

Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper. Repeat with the remaining squid. In a large skillet, heat the olive oil. Add the scallions, garlic ...

Regardless of the recipe, the best salt-and-pepper squid is served straight out of the wok or deep fryer (you want that tongue-searing heat), fried to a light, golden crunch and humming with salty ...

Fried calamari with a little marinara on the side has become a bar-food staple, and few Chinese restaurants go without salt-and-pepper squid. This story originally appeared in the January 2016 ...

Fry the squid for 1-2 minutes, until light golden brown. Drain on kitchen paper, season with a touch more salt and pepper ... frozen is the next best (and most affordable) option.

In a bowl or plastic bag, mix together the flour, salt and pepper. Pat the squid rings dry with paper towel. Toss them well in the flour and deep fry a few at a time in hot oil for about 30 seconds.