Salt and Pepper Squid

Score squid bodies in crosshatch pattern on inside surface. Cut into bite-sized pieces. (Don't cut too deep — you want texture, not torn squid.)

Heat 2 inches oil to 375°F in heavy pot.

Crush salt and peppercorns together until coarse. Mix with cornstarch.

Toss squid in seasoned cornstarch until well coated.

Fry chile and scallions for 30 seconds until fragrant. Remove with slotted spoon, drain on paper.

Fry squid in small batches for 2 minutes until golden and curled. Don't overcrowd. (The squid is done when it stops moving and turns golden. Any longer and it turns to rubber.)

Drain squid briefly, then toss immediately with fried aromatics. Serve with lemon wedges.