Salt & Pepper Squid & Olives

Sigh.

A mind-blowing dish.

A flavor unmatched.

A dry texture that seems beyond science considering the battered & fried application it's given.

I have dreams and nightmares about this dish.

The dreams are of me eating it.

The nightmares are of me trying to replicate it.

Deep-frying has always been one of my biggest challenges. How do I keep it from getting soggy? How do I finish it golden brown on the outer without undercooking the inner? Why does the batter separate so easily? How do I not make it greasy?

Salt & Pepper Squid answers all these questions, yet I don't know the answer.

The internet isn't as useful as it seems.

I tried to match this dish tonight. I made a Szechuan peppercorn tempura-like batter with toasted salt. But it still ended up soggy, greasy and it separated from the squid itself a bit.

The flavor's were on point.

I served it with garlic-sauteed chives and chili's plus kalamata olives. Olives are a great pair with squid. Well specifically prepared this way. It's also a good way to cut down the grease on your palette.

I'd love to further this discovery:

Salt & Pepper squid with....

Nicoise Olive Waffle + Garlic-Nut Syrup + Chives+Chili Butter

Kalamata Tapenade + Mashed Eggplant + Basil+Lemon Confit

Stuffed with Sticky Rice + Chorizo + Raisins + Spanish Olives

But honestly, this dish should almost not be tampered (despite my tendencies and temptations to do so). It speaks for itself, simple with a large garnish of garlic, cilantro and jalapeno. If you've never had it, please go. I'll tell you where!

King Palace BBQ & Seafood Chinese Restaurant

163rd St & NE 3rd ave

Lung Gong

8th St. & SW 119th ave.

Tropical (Dim Sum)

40th St. & SW 84th Ave.

*these are all in Miami, by the way.

Taste it and you tell me otherwise. I dare you.