Salt-And-Pepper Shrimp Or Squid

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: ⅓ cup flour; ⅓ cup cornstarch; 2 teaspoons black pepper or ground Sichuan pepper; 1 teaspoon salt; ½ teaspoon baking soda

2. Step 2.

   Toss in the flour mixture: 2 to 2½ pounds shell-on shrimp, deveined, above, 4 pounds head-on shrimp (sharp “noses” or rostrums cut off), or 1½ pounds squid, cleaned and cut into bite-sized pieces

3. Step 3.

   Shake off excess flour, place on a rack over a baking sheet, and refrigerate while the oil is heating. Heat to 365°F in a deep heavy pot or Dutch oven: 2 inches vegetable oil

4. Step 4.

   In two batches, carefully lower the shrimp or squid into the oil and fry until golden brown and crisp, 2 to 3 minutes. Remove with a spider or slotted spoon to a rack over a baking sheet lined with paper towels to drain. If desired, sprinkle with more: (Black pepper or ground Sichuan pepper)