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You ever set oil on fire? Fire's easy. Just blow it off. Hello guys, welcome to Walk Wednesday. Welcome back. I'm Lance from School of Walk. Today we're cooking salt and pepper squid. In this video, I will teach you how to achieve the best crisp and color for your deep fried dishes. First thing we're doing, we are prepping the squid. So, we got some uh frozen squid today, but if you are buying the fresh ones, make sure to check out this video either way. Okay. And yeah, so first thing you want to open it. So, you want to scrape off these this bits otherwise they will just taste really fishy stuff like this.
Throw them away. I'm not just throwing it on the floor. I got a bin here. Okay. Half them. And you want to start scoring it. So, first you slice at an angle but not cutting through it. The other way diagonally. Score it again. And the reason why we scoring it is because later when we deep fry them or when you cook them, it will just like curl up like flour. Makes it look really nice. Half again into small pieces like this. Okay. So, same for the other half. Okay. And now we wash our hands, wash our chopping boards and knife. Okay. So when I make salt and pepper dishes, let's say, I don't usually just salt and pepper literally. I make my own spice salt, white pepperc corn for a bit
of spice, black pepperc corn, the classic, and bit of sutron pepperc corn for a bit of like tongue numbing taste. And we've got some cumin, fennel, and the powder wise, we got chili powder, MSG. Yum powder and bit of garlic powder. And now we're going to just uh toast whole spices, not the powder one. We're going to add it in later. We're going to add the powder ingredients later because if you add it in too early, it will burn. So the whole spices first. You want to toast the spices to really release that aroma, the fragrance. But if you really can't be bothered, just use just mix all the powders together. Give it a light toast.
This one you It takes a bit of patience. You need to like really gently, not on a high heat. High heat burn straight away. You need to get all the heat inside the spices. And what we're looking for is the white pepperc corn to turn a bit darker. You should smell the fragrance. Okay. Um, as you can see, most of the fennel and the cumin has turned golden brown. And the white pepperc corn turned a bit darker as well. I'm going to add in my salt. Just get a bit of moisture out.
It's about 3 teaspoons. Add in the salt. Just mix it well. I'm going to turn it off. Put all the powder in. Mix well. Okay. And you want to transfer it to your pastel and mortar. Okay. After you grind them, we're going to sift it. Just make it finer. At the end, you add in a bit of sugar. Then you mix it well. And now we batter the squid. Okay. And first thing for the squid, we're going to marinate with a tiny bit of salt we made earlier. Just mix well. Now we're adding in the yolk.
Only the yolk cuz we need a bit of the nice color. Okay. Now to the yolk. Again, my secret ingredients. Just a tiny bit of custard powder here. It gives a really nice yellow color and also some really nice creamy kind of flavor as well. And at the end, corn flour. Roughly about 1 and 1/2 tbspoons here. Don't forget, separate them with a bit of veggie oil. Comes out crispier. Now we wash hands and heat up the oil. So you can test it. You test it with a piece of like wooden chopstick. When it's bubbling, private, it's ready. Lay it down. When you're doing deep fry, don't be scared of the oil. You go low and lay down away from you. to splash other people, not you. Okay.
Splash the cameraman. So, I'm facing like towards Arthur. Make sure you check out our new menu, the school walk. We're doing literally we're doing this dish in our new seafood and fish course. Once it's nicely crispy, take it out, put on a paper towel. We're going to deep double fry it later. You do the other half. So, we got a bit of splashing here just because I forgot to pat it dry. Make sure you do that. And once it's nicely kind of golden brown, we're not looking for fully. We're not looking for the final color you look for cuz we're going to double fry it for the extra crisp. Just like that. That's for it.
The reason why we double fry it, uh, first time of frying, you just want to get, you just want to cook the ingredients and also get all the moisture kind of expelled to the surface. If you can see, it's getting a bit of bit soggy cuz we only fried it once. So once it cools down a bit more, we're going to double fry it and also get it really golden brown. Okay. Um, second time of frying, get your oil really hot cuz this one takes shorter. Face the cameraman. As the bubbles come down slightly, you're about to take it out. We're just looking for the golden brown color. Once it's nicely golden brown, it's really crispy as well. We're going to take it out. And again on a paper towel,
you can actually hear it sizzling. So in the walk here, just a tiny bit of oil. You go in spring onion stems. Try this slightly. I'm on a medium low heat. Some garlic. Try out until it's fragrance. Bit of red pepper. Dice. Look for the color. You cook it. All the squid goes back in. You just toss it well. Just a pinch of salt and of the spice sauce we made. Okay. And also spring onions. black sesame seeds. That's my version of salt and pepper squid. Okay, now we tuck in.
Really crispy outside, soft inside, not overcooked. Nice deep flavor with a spiced salt. Love it. Okay, thanks for watching. This is our salt and pepper squid. Let us know what other deep fried dishes you would like us to make. Comment down below. I will see you next week. Bye.
